Recipe for ciabatta in the oven at home. Italian ciabatta (classic recipe). Cooking with sourdough

Hello, dear readers! In today's article, we will tell you what is needed for preparation and, in fact, a recipe for ciabatta in the oven at home.

Ciabatta is the national Italian wheat product. What’s remarkable about it is that it has airy flesh and at the same time has a crispy outer crust. The process of making ciabatta is quite simple, and there are a huge number of cooking options, for example, adding cheese or ham, but to experiment, you need to prepare the classic version, which we will proceed to.

Ingredients:

1. Dry instant yeast – 3 grams

2. Water – 350 ml

3. Flour – 450 grams

4. Salt – 0.5 teaspoon

5. Olive oil – 5 grams

Cooking method:

1. Before you start cooking, you need a container for the dough; take a large salad bowl or deep bowl and pour 350 milliliters of water into it.

2. Immediately after this, add half a teaspoon of salt and stir until the salt dissolves.

3. Then add one teaspoon of olive oil, as well as one third of a teaspoon of yeast and mix it all until smooth.

It is worth noting that there are different types of yeast, but we need dry instant yeast.

4. Take flour, approximately 450 g. and first sift it. Then add the flour to the water and begin mixing until the lumps that formed as a result of the contact of flour with water dissolve.

5. After we have achieved a homogeneous mass, we will begin kneading the dough. Knead it until the dough becomes soft, slightly sticky and even slightly runny.

6. When we have achieved the required consistency of the dough, cover the bowl with our contents with a clean towel or glass lid. Leave the dough in a warm place for ten to twelve hours.

7. After the required time has passed, the dough should double in size, and air bubbles will appear on the surface.

8. Take a kitchen board or other surface for further kneading the dough, after sprinkling the surface, move the dough.

10. The next step is to take a baking sheet and place a baking paper sheet on it. Spray with oil and sprinkle the paper with flour.

12. Cover the baking sheet with the contents with a towel, leaving it warm for another one to two hours for final proofing.

13. Preheat the oven to two hundred degrees, then place the dough. You need to place a bowl of water on the bottom shelf, under the baking sheet.

14. During the baking process, you will see how the dough begins to rise. The baking process takes approximately half an hour - thirty-five minutes, until golden brown.

15. Transfer to a board to allow the ciabatta to cool, and after it has cooled, you can cut it into slices.

The aroma is simply amazing! Ciabatta has an airy crumb with its characteristic pores and crispy crust. All this is accompanied by a wonderful smell.

1. For preparation, it is advisable to take premium flour, because the higher the quality, the less it is needed in preparing ciabatta.

2. You shouldn’t ignore the benefits of baked goods. It is rich in amino acids; ciabatta also contains a lot of vitamins and minerals, and also contains folic acid.

3. There are a huge number of varieties of ciabatta. You can add milk to the dough, then you get “ciabatta with milk”. Or add marjoram, as they do in Rome, to give the ciabatta a spicy aroma.

By the way, when using marjoram, it is best to store this herbaceous plant in an airtight package to preserve the aroma, because this aroma is very subtle, and when marjoram is dried, the aroma is completely lost. The aroma itself resembles a combination of mint, pepper, chamomile and cardamom.

Marjoram has beneficial properties and is recommended for people suffering from liver and kidney disease, as well as patients with diabetes mellitus and those who have had a myocardial infarction. Its presence in the dish helps improve digestion and the menstrual cycle, but it also has a warming and softening effect.

4. Ciabatta is served with various soups and salads. This bakery product is also perfect as a base for sandwiches, sandwiches and all kinds of snacks, for example Bruschetta. This bread in bruschetta is the base on which the rest of the ingredients are laid out. By the way, bruschetta is an antipasto appetizer that you can serve before main courses to whet your appetite.

Ciabatta is an Italian bread with large pores, very airy, soft inside, with a crispy, tasty crust. We learned about this bread from the Italians. This bread is usually made in a rectangular shape, the loaves are made small.
This time we will tell you how to prepare ciabatta at home using the oven.
Making ciabatta is quite easy, but it will take a lot of time to prepare the dough, but what’s nice is that this dough does not require kneading or kneading.

TIME: 14 hours

Easy

Servings: 4

Ingredients

cold water, from the tap – 360 ml;
flour – 500 g;
salt – 1 tsp;
sugar – 0.5 tsp. (can be done without sugar);
dry yeast – 0.5 tsp. or fresh – 8-10 g;
vegetable oil (preferably olive, but this is not critical) – 1 tbsp.

Preparation

During the fermentation process, the dough will significantly increase in volume, approximately three times, so it is important to choose the right dishes. Have you chosen? Then let's go.
Mix water with yeast, let stand for a few minutes until the yeast dissolves.
Then stir in the sifted flour, salt and sugar, add vegetable oil. I mix all these ingredients with a spoon. There is no need to knead by hand or with a mixer. Cover the dough tightly with a lid or film and set aside for 10-12 hours. We don’t heat the water for the dough, we don’t put it in a warm place: it will work perfectly in 12 hours. I usually make the dough in the evening and bake in the morning. You can increase the fermentation time by putting the dough in the refrigerator. In this case, we start baking in a day.

The ripened dough is very bubbly and sticky. Carefully transfer it to a cutting board well sprinkled with flour, trying not to release any bubbles.

Sprinkle flour on top and stretch into a square.

Classic no-knead ciabatta recipes. We wrap the dough with the edges inward, then again, then place it seam side down.

We cut the dough into 2-3 parts - these are our future ciabattas.

We send the pieces to proof for 1-2 hours, covering them with a napkin or towel. I usually place them on a parchment-lined baking sheet right away so that I don’t have to drag them around later. Again, don’t put it in a warm place, room temperature is enough.

After proofing, place the buns in the oven. Preheat the oven to maximum temperature. Bake first for 15 minutes at 250° with steam, then 15-20 minutes at 200° without steam. Steam in the oven is needed so that the ciabattas come out golden brown and bake more evenly. Important! At this point in the recipe I was left without an oven door! If you spray the oven with a spray bottle, be careful not to get water on the glass door: this may cause it to break into pieces, as happened in my case. Better yet, just place a bowl of water on the bottom of the oven.

We check for readiness by sound: open the oven and tap the bun with your fingernail. A sign that the product is ready is a dull wooden knock. Cool the finished ciabattas on a wire rack.

For sourdough:

2 cups of flour

1 glass of water (250 ml)

1.5 teaspoons dry yeast

For the test:

Leaven

3.5 cups flour

2 glasses of water (500 ml)

1.5 teaspoons salt

a small amount of olive oil to grease the mold and blades of the food processor

Description

There are several methods and many recipes for ciabatta. The cooking option I propose is one of them and does not pretend to be absolute. It was formed from the recipe of an “Italian Italian” living in America, who grew up on this bread, a master class from an Italian chef - from him I watched the process of resting and folding the dough and recommendations for baking ciabatta at home, taken from a book on Italian cuisine . I like this recipe, I really hope it will be useful for you too.

PREPARATION:

The starter is prepared the day before baking, because... requires fermentation (from 4 to 24 hours at room temperature). The finished starter can be stored in the refrigerator for up to 4 days. To make the starter, mix dry yeast and water. Let stand for 5 minutes so that the yeast is saturated with water and goes into solution, stir and gradually add the amount of flour required by the recipe. Be sure to sift the flour, if you are not lazy, then sift it twice. As a result, you should get a thin dough, the consistency of which is usually compared to thick oatmeal, i.e. it will be thick enough that it won't slide off the spoon, but not thick enough that you can knead it.

After kneading, let the dough stand for 10-15 minutes, close the container with the starter with a lid or film and leave at room temperature for at least 4 hours, and at most for a day. It is not recommended to leave the starter for more than 24 hours, because... the yeast may begin to mutate. If necessary, you can put the starter in the refrigerator, where it can be stored for up to 4 days. If you are very pressed for time, you can determine the readiness of the sourdough in this way: during the fermentation process, the sourdough will first grow, then its growth will stop, the surface will be covered with burst bubbles, and it will begin to settle. As soon as the starter begins to move backwards and settle, it can be used. I usually make the starter the day before and just leave it on the counter.

Ciabatta dough is convenient to knead in a food processor, as it is quite liquid and sticky.
Lubricate the blades of the combine with olive oil, place the starter in the bowl and turn on the processor at low speed. Carefully add lukewarm water in small portions. When the water is completely incorporated, add the sifted flour in small portions. Add the required amount of salt to the last portion of flour before mixing into the dough. After all the ingredients have been added and the dough has taken on a homogeneous appearance, be sure to knead it thoroughly. To do this, gradually increase the mixer speed and knead for about 20 minutes. If you knead the dough in a large bowl, then you will notice that at the very beginning of kneading the dough will actively stick to literally everything and in all directions - to the walls of the bowl, to the bottom, to the blades, but during the kneading process it will begin to clump together, will stop sticking to the walls and will begin to rise up along the blades. This means that the dough is sufficiently kneaded and ready for proofing. Usually, after the dough comes together, it is customary to knead it for another 5 minutes at a good speed of rotation of the combine. Along the way, a few words about the consistency of the dough. Since ciabattas come in different varieties, the dough for them is prepared with different consistency. In industry parlance, this is called the hydration level of the dough. The higher the level of hydration of the dough, the looser the ciabatta will be, i.e. The thinner the dough, the larger the holes. The recipe I propose produces a dough with a medium level of hydration, but you can easily add flour and get ciabattas with a denser crumb, or, on the contrary, you can add a little less flour and then your ciabattas will be even more holey.
Well-kneaded ciabatta dough stretches out the window. This is baker's jargon for a dough that has good stretch and can be stretched so thin that a window can be seen through it, and when stretched, the dough breaks in the center, creating a window.

Grease a proofing bowl with olive oil and place the dough. To prevent the dough from sticking to your hands, grease your hands with olive oil or moisten them with water. Personally, I prefer water. Cover the dough with a lid or film and leave at room temperature for 40-50 minutes. After this time, the dough needs to be folded. The dough is folded in 2 stages. At the first stage, several folds are made from the edges to the center.

In the second stage, the dough is carefully lifted and folded in half. Usually do 3-4 half folds.

At the same time, I would like to draw your attention to the fact that the ciabatta dough is NOT kneaded! It adds up! Of course, during the folding process there is a slight kneading of the dough, but there is no need to knead it specifically. After folding, cover the container with the dough again and leave it warm for another 40-50 minutes. Repeat the addition process. Cover again and leave for another 40-50 minutes. Next, dust your work surface generously with flour and carefully lay out the dough. When laying out, do not help the dough with your hands so as not to knead it, but simply turn the bowl over and wait - the dough will come out on its own. Stretch the laid out dough into a rectangle.

When stretching, do not knead the dough! just grab it from below and stretch it. If I didn’t write it clearly, watch the video, it’s difficult to describe this process in words. Divide the stretched dough into parts.

Depending on the size of the oven and your desire, you can divide it in half, like me, into 4 parts, or into 6-8 parts. The final proofing of the dough is usually carried out on linen cloth. The fabric, firstly, helps to form the ciabattas, since if you just proof them on the table, the dough will spread too much and the ciabattas will turn out too flat. Secondly, the fabric allows you to create a characteristic pattern on the surface of the ciabatta, which, in my opinion, is also important. So, dust the cloth with flour, spread the dough, separating it with cloth rollers, cover the top with the remaining cloth and leave it warm for about 40 minutes. It is sometimes said that the final proofing is carried out until the volume doubles.

You can check the degree of proofing of the dough in the following way: gently press your finger on the risen dough: if the mark from your finger quickly disappears, then the dough has not risen; if, when pressed, the dough falls off, then it has not risen. With sufficient proofing, the fingerprint does not disappear, but does not fall off either. Very carefully transfer the risen dough onto baking paper, placing the side that was directly on the fabric up. Very carefully straighten and stretch the ciabatta to the desired shape.

Ciabatta is baked with steam. I'll try to explain. For baking you will need two baking sheets - deep and shallow. Before starting baking, place a deep baking sheet on the bottom of the oven, place a shallow one in the central position, turn on the oven at 220°C and wait until the oven is completely warmed up. We take out a shallow baking sheet (it should be hot), drag the paper with the dough onto it and put it in the oven. Spray the oven walls with water, pour about half a glass of very hot water into a deep baking tray and immediately close the oven door. As a result, steam is generated in the oven, which helps the dough rise and form a crispy crust. After 10-12 minutes, check the presence of liquid in the deep pan. If there is no water left there or very little left, bake the ciabatta until fully cooked; if there is a lot of water, open the oven door, take out a deep baking sheet, close the door and bake further. In the second stage of baking, steam makes the baking process very difficult and is not needed. And a few more words about baking temperature. I baked ciabattas on the roller at a constant temperature of 220°C, because... My oven just can't get any hotter. If you have the opportunity to heat it up to a hotter state, first set it to 240-250°C, and immediately after installing the baking sheet with the dough, reduce the heat to 220°C. This is done in order to compensate for the loss of heat when opening the oven. Bake for approximately 25-30 minutes until you hear a characteristic hollow sound when tapped. Transfer the baked ciabatta to a wire rack and let cool for 10-15 minutes.

Enjoy your meal!

Italy and Italians can rightfully be proud of their bread, its taste, appearance, and variety. Many names – focaccia, rosetta, ciabatta, chirela, bovolo – exude a pleasant bread “spirit”. All these types of bread are good in their own way. Some of them, for example, ciabatta, can be baked at home in the oven, which is what we will do by preparing homemade ciabatta.

It is convenient to use the simplest recipe as the basis for homemade ciabatta. It does not require much effort to knead the bread dough, but it does require time for fermentation. It is optimal to place the dough between eight and nine o'clock in the evening. In the morning, form the ciabatta and bake it. Thus, by about eight in the morning there will be delicious fresh bread with a crispy, toasted crust and a tender crumb with “holes” that are similar to holes in good cheese.

Homemade ciabatta in the oven: step-by-step recipe

Ingredients for two buns:

Take 400 grams of flour for bread and 100 grams for forming ciabatta;
Yeast, preferably fresh, but dry is also possible, 5 grams;
Water – 350 ml;
Salt;

You will also need a pan with a volume five times larger than the volume of the dough when kneading.

How to prepare Italian ciabatta at home in the oven

1. Pour yeast into water. The water should be slightly warmer than the room temperature, about 30 degrees.

2. Add flour and salt. Mix the dough with a spoon or spatula without kneading it with your hands or removing it from the pan. The dough is more liquid than for other types of bread.

3. The ciabatta dough will take approximately 7 – 8 hours to rise.

4. When this process is over, you need to take a baking sheet. Cover it with baking paper and pour a few tablespoons of flour onto it.

5. Carefully remove half of the dough.

Place it on the flour and fold all four edges up, forming a rectangular ciabatta.

Do the same with the second part of the test.

6. Once formed, the ciabatta sits for another hour.

7. Place a tray on the bottom of the oven. Pour about one cm of water into it. This is necessary to ensure maximum rise of the ciabatta while cooking in the oven. In Italy, ciabatta is prepared in wood-burning ovens, which provide the bread with a spongy soft crumb and a crispy crust.

Place the baking tray with bread in the center of the oven. Set the maximum temperature. As a rule, in household ovens this is +240.

8. Once the top crust turns brown, turn off the heat.

Leave the ciabatta in the oven for about an hour.
The resulting Italian ciabatta bread will be so delicious that you can eat it in an instant.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Italian bread with a porous, elastic crumb and a brittle, dry crust has the beautiful name ciabatta. This type of baking has become widespread not only in the sunny country, but also far beyond its borders. You can prepare this type of bread at home. The recipe will require the simplest ingredients, time, patience and a great mood. To ensure perfect baking, do not rush, avoid fuss, observe proportions and time frames. With the help of proven recipes, you can please yourself and your family with aromatic and delicious Italian bread.

What is ciabatta

In sunny Italy, special ciabatta bread is baked from wheat flour and yeast. The peculiarity of this pastry is its crispy crust and soft, elastic interior with uneven porosity. This type of baking can be completely different: have a hard crust and dense pulp or be light and soft. You can recognize Italian ciabatta by its characteristic light aroma of rye malt and delicate, slightly salty taste.

The standard shape of an Italian loaf is elongated and flat. The width is about the palm of your hand, and the length is about 20-250 cm. The weight of the finished product is 350 grams. To make a sandwich, cut this bun in half to make 2 large servings. Such baked goods are often used to prepare bruschettas, croutons, croutons, which are served with various sauces and gravies.

How to bake ciabatta at home

According to the classic recipe, ciabatta is baked in an oven on stones. This heat treatment method promotes uniform heat distribution. The crust becomes golden on all sides. It’s difficult to implement an authentic method of preparing ciabatta at home, but in the oven the treat will turn out just as good. First, the dough is kept for 12 hours, then the dough is kneaded to the desired consistency.

The kneaded dough should double in volume before starting to form the ciabatta loaf. Parchment paper is generously sprinkled with flour, the dough is laid out, stretching it into a rectangle shape. Using stands (glasses), cover the dough with a damp towel so that the fabric does not touch the knead. The dough remains in this position for 2 hours. Afterwards, the formed mass on a baking sheet is sent to the oven.

Ciabatta dough

Traditional white Italian pastries with large “holes” inside and a crispy crust on the outside are obtained thanks to a special dough preparation technology. The mass should be soft, watery, similar to pancake dough, and the peeling period should be at least 12 hours. The composition of ciabatta products differs little from the types of bread familiar to Russians: flour, salt, water, yeast (sourdough). Additional components can be milk or cream, olive oil, cheese, spices, herbs, olives.

Ciabatta recipe

There are several options for ciabatta, which are prepared on the basis of classic dough with the addition of herbs, mozzarella, sun-dried tomatoes, and olives. The cooking process, although it takes a lot of time, is not difficult to implement. The dough used is liquid; it does not need to be kneaded for a long time or tediously. Even a beginner who knows the basics of culinary art can cope with a detailed recipe without photos for baking Italian ciabatta. Follow the instructions exactly, keep the proportions, cook with pleasure to get delicious and aromatic Italian bread.

Recipe in the oven

Time: 15-16 hours.
Calorie content of the dish: 262 kcal/100 g.
Purpose: baking.
Cuisine: Italian.
Difficulty: easy.

Soft, porous with a crispy crust, hot ciabatta will be an ideal base for sandwiches with sausage, ham, and fish. Various types of sandwiches are made from it and simply served with first courses and salads. The recipe for ciabatta in the oven at home is based on the simplest ingredients. If you want to achieve authentic porosity and airiness, use special flour with a high protein content. Due to the large amount of proteins, not only does the desired structure appear, but also the calorie content of the product is reduced.

Ingredients:

wheat flour – 0.5 kg;
dry active yeast - 0.5 tsp;
sugar – 0.5 tsp;
salt – 1 tsp;
warm water – 350 ml;
olive oil – 30 ml.

Cooking method:

Mix flour with yeast, add salt and pepper.
Add oil and water to the dry ingredients in a thin stream, stir with vigorous, quick movements until smooth.
Cover the bowl with the dough with a towel, leave the dough at room temperature to ferment for a long time, preferably about 12 hours.
Dust a sheet of parchment paper with flour. Lay out the thick dough and gently stretch it, giving it the shape of an elongated rectangle.
The dough needs to be tucked with the edges toward the center: top and bottom first, then left and right.
Turn the dough seam side down and cover with a towel. Let rise warm for about 2 hours.
The mass should increase in volume twice. Divide it into 2 or 3 parts with a knife, sprinkle the sides with flour.
Place a cast iron frying pan with water on the bottom of the preheated oven and bake the ciabatta at 230 degrees for 25-30 minutes.

Ciabatta with cheese

Time: 4 hours.
Number of servings: 5-6 persons.
Calorie content of the dish: 278 kcal/100 g.
Purpose: baking.
Cuisine: Italian.
Difficulty: easy.

The ciabatta bread recipe does not require any special cooking skills. The main thing is to have patience and endurance, because the baking dough must rise several times. Experienced housewives recommend working with yeast dough only in a good mood. Then you will end up with a dry, brittle crust and crumb with pores of different sizes. Cheese added according to the recipe makes the dough heavier, so experts do not recommend baking rolls that are too large in order to maintain the necessary porosity.

Ingredients:

flour – 270 g;
hard cheese – 50 g;
water – 200 ml;
dry yeast – 7 g;
salt – 7 g;
fresh thyme - 2 sprigs.

Cooking method:

Pour warm water over the yeast and stir.
Add salt to flour, slowly pour dry ingredients into liquid.
Stir the liquid dough thoroughly.
Grate the cheese on a fine grater, chop the thyme. Add these ingredients to the previously prepared mixture.
Cover the container with the dough with cling film and place in a warm place for an hour. To allow the mass to breathe, make several punctures with a toothpick.
Using a spatula, gently lift the dough up and toward the center. Normally it will blur back.
Cover the container again using film and leave in a warm place for another 2 hours.
Sprinkle the table with a thick layer of flour and place the dough on top.
Fold the mass into a square or rectangle, lifting the edges and folding them into the center. Dust the top with flour.
Divide the resulting workpiece into 3 equal parts.
Next, you need to carefully place the blanks on a baking sheet with parchment. Separate the buns with a layer of baking paper. They should round and increase in size as they bake.
Leave the bread to separate for another 20 minutes. If the dough spreads, it needs to be supported with a towel.
Set the oven temperature to 200 degrees. Bake the dough for 15-20 minutes.
To check if the baked goods are done, tap the surface of the crust. A dull ringing sound should be heard.
The bread should be cooled before serving.

Cooking secrets

Even if you follow all the rules of the recipe, the baked goods may turn out non-porous and may not have a beautiful, golden brown crust. To get perfect ciabatta, like the one served in Italian cafes, use a few recommendations from professional chefs:

To form a tender crust, place a cast-iron frying pan with water on the bottom of the oven. Wide dishes will create the effect of a steam bath.
A little olive oil added at the end of kneading will soften the dough and bring out new flavors.
It is better to bake Italian bread in the oven on a special stone. It will distribute the heat evenly, and the dish will cook faster on it.
Yeast dough does not tolerate drafts. Avoid any air movement throughout the entire cooking process.
The ideal air temperature for the test in question is +24 degrees.
When forming the buns, be careful not to press down the mixture to maintain porosity.
Do not use convection in the oven when baking, it will significantly reduce the fluffiness of the bread.
For the baked goods in question, it is better to purchase special flour with a high protein content.
It is important to observe the proportions of the recipe. If there is too much yeast or the flour-water balance is not correct, the top of the bread will fall off during baking.
Do not open the oven door until the end of the ciabatta baking time specified in the recipe to prevent the dough from falling.