How To make Ciabatta 2
4 3/4 c White flour; bread
2 Cakes compressed fresh
-yeast -- (0.6 oz each) 1 3/4 c Cold water ; (from the tap)
1/2 c Extra-virgin olive oil
1 tb Kosher salt ; or flaked sea
-salt -- 2 Baking sheets; heavily
-floured Recipe by: The Bread Book, Linda Collister & Anthony Blake, p 105 Put 3,1/4 cups of the flour into a large bowl. Make a well in the center of the flour. Crumble the fresh yeast into a small bowl. Stir in 1/2 c. of the water until smooth. Pour the yeast mixture into the well in the flour. Then add the remaining water to the well and mix. Mix the flour from the bowl into the yeast mixture in the well with your hand or a wooden spoon to make a very sticky batterlike dough. Using your hand, beat the mixture for 5 minutes until very elastic. Cover the bowl with a damp dish towel and let rise at room temperature, away from drafts, for 4 hours until it rises and collapses. The dough will rise up enormously, so check that it does not stick to the dish towel. Punch down the dough. Add the oil and salt to the dough and mix briefly with your hand. Then gradually work the rest of the flour in the bowl into the dough with your hand to make a soft, quite sticky dough. When all the dough is smooth and the flour has been thoroughly combined, cover the bowl with a damp dish towel and let rise at room temperature, away from drafts, until doubled in size, about 1 hour. Using a very sharp knife, divide the dough in half, disturbing the dough as little as possible. Do not punch it down or try to knead or shape the dough at all. Tip a portion of the dough onto each prepared baking sheet, nudging it with a spatula, to form 2 rough-looking rectangular loaves, about 1 inch thick. Sprinkle the loaves with flour and let rise, uncovered at rm. temp., away from drafts, until doubled in size, 45 minutes to 1 hour. During the last 15 min. of rising, heat the oven to 425F. Bake the loaves for about 35 min., or until they are browned and sound hollow when tapped underneath. Transfer the loaves to wire racks until lukewarm, and then serve. Or, eat within 24 hours, gently warmed. Freeze for up to one week only. "This new Italian loaf, all the rage in London, comes from the area around Lake Como in the north, and it is supposed to resemble a slipper. In any case, it is free-form- simply poured out of the bowl in which it has risen onto the baking sheet in a rough and ready rectangular loaf. It has large holes, and a soft, but chewy, floury crust. I find that many commercial loaves taste of stale olive oil or lack the pungency of good extra-virgin oil. Finding a good recipe for this bread was difficult, and I made abut 30 before I was happy with the results. Taking advice from chef Pierre Koffmann, I adapted his baguette recipe...adding a good quantity of olive oil to the dough, and altering the final consistency. As with the baguettes, it is not easy to achieve a perfect result the first time, even though the final loaf should taste very good. I have not had good results whth easy-blend yeast or dried yeast granules, so I have only included instructions for using fresh yeast." -----
How To make Ciabatta 2's Videos
Perfect Ciabatta Recipe from Start to finish
Perfect Ciabatta Recipe from Start to finish
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Easy Ciabatta Rolls Recipe | How to make ciabatta bread | Ciabatta buns | Crusty dinner rolls
Ciabatta rolls/ Ciabatta buns/Ciabatta bread/Crusty dinner rolls:Easy Step by step video on How to make ciabatta bread
Ciabatta Rolls Complete written recipe:
In this video we will see how to make ciabatta rolls with open crumb and crispy crust.
If you are looking for an easy and faster recipe for ciabatta bread , then please check out this video on easy artisan ciabatta bread :
This ciabatta recipe use cold fermented dough which imparts a pleasant flavor and lots of open pores for our ciabatta bread.
For making ciabatta rolls we will need only four basic ingredients.
Flour :350g
Water:280 ml
Salt :1 tsp
Yeast : 1 tsp
We can make ciabatta rolls or ciabatta buns or rustic dinner rolls in 6 simple steps
Prepare the dough
Proof the dough
Stretch and fold the dough
Divide and shape the dough
Final Rising
Bake the ciabatta rolls
High baking temperature and steam Inside the oven during the initial few minutes of baking are the key for getting crispy crust and good oven spring to our ciabatta rolls or ciabatta buns or ciabatta bread.
Hope you liked this ciabatta rolls recipe.
Hope you will make this at home.
I am pretty sure you will love these ciabatta bread.
Happy baking!
Ciabatta Rolls Complete written recipe:
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No Knead Ciabatta 免揉巧巴達拖鞋麵包|Apron
No Knead Ciabatta 免揉巧巴達拖鞋麵包|Apron
清水 water 320ml
即溶酵母 instant yeast 2g / 1/2tsp
橄榄油 olive oil 30ml
高筋面粉 bread flour 400g / 3cup
海鹽 sea salt 8g / 1/2Tbsp
摄氏220 / 华氏430 烘烤 20-25分钟
Bake at 220°C / 430°F for 20-25minutes
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#Bread #麵包 #Apron
Ciabatta bread: how to make it at home in a few steps!
You can make incredible sandwiches and panini with this light, open, and delicious bread!
INGREDIENTS for 3 Ciabatta:
For pool or fermentation:
• 450g flour
• 450ml of water
• 7g fresh yeast
For the final dough:
• Previous sourdough (900g)
• 300g flour
• 120ml water
• 14g salt
METHOD
Add yeast to warm water. Add flour and stir. Let rise.
Add water, flour, salt. Knead with a wooden spoon. Knead the dough on a greased table. Let rise. Fold the dough and let rise (2 times).
Divide the dough into 3 parts. Put on a baking sheet with parchment paper. Press with your fingers on each bread.
Bake for 5 minutes at 270°C (520°F) on the lower shelf, then 10 minutes at 220°C (430°F) on the middle shelf.
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This is an Awesome Cold Fermented Ciabatta Recipe that You Should Try!
I love making ciabatta and if you search my channel, you will find several different recipes for it. This cold fermented version may just be the easiest one. I have never been one to just stick to a single recipe per type of bread. Some people love to perfect their formula and stick to them, but I find it more interesting to try out several different methods for the same bread.
Or perhaps I am still searching for that perfect formula?
Regardless, this is another one for the cold bulk fermentation series that I have been doing lately. Cold fermentation makes life so easy that I just wanted to keep making new recipes using this method. You can pretty much cold ferment any dough.
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Principles of Baking
The Steps of Baking
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Chapters
0:00 Intro
0:39 Ingredients & equipment
2:14 Autolyse & mixing
4:06 Chilling, folding & cold fermenting
5:12 Final shaping
6:38 Final proof & baking
8:03 The result
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Italian Ciabatta is Airy, Crunchy, and Simple to Make
Recipe:
Do you love bread with an open, airy crumb that gives you a huge crunch on the outside and a tender fluffiness on the inside? Look no further than Rustic Italian Ciabatta. Using King Arthur's Bread Flour (link below), Martin starts off by making a biga, a type of preferment used in many popular Italian breads. Once water is added and it's agitated (kind of like kneading), the dough is folded, proofed, and divided. Pop them onto a sheet tray with our beloved parchment paper, and they're ready to bake and enjoy! Savor that first slice of the knife as you reveal the gorgeous crumb structure inside.
Bread Flour:
Cookie Sheet Pan:
Parchment Paper Sheets:
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:15: Intro
0:16-1:42: Creating the biga
1:43-2:53: Making bread dough with the biga
2:54-4:15: Agitate (knead) dough and rest
4:16-6:08: First fold to encourage elasticity and extensibility
6:09-9:04: Proof and divide the dough into loaves, then cover
9:05-9:49: Load the ciabatta loaves onto a sheet tray with parchment
9:50-10:28: Bake the ciabatta loaves on a preheated stone
10:29: Slice the ciabatta and enjoy that airy open crumb interior