The Italian ciabatta. Recipe for every taste

A fabulous smell of freshly baked bread, which comes from the kitchen where mother is hosting. What could be better? This fragrance you will remember for many years. The taste of homemade bread can not be compared with the most amazing pastries. But it's so easy to make by yourself. And each time, adding new ingredients, receive a unique bouquet of vegetables and herbs. Today I will teach you how to bake Italian ciabatta bread. The recipe is simple and suitable for both bread makers and ovens.

This variety of bread has a large number of options. But they are united by several main requirements. Bread of ciabatta should have a crispy crusty crust and a lush fleshy flesh. Different flavors are obtained by adding dried tomatoes, Provencal herbs, dried vegetables and a variety of seasonings.

Ciabatta. The recipe is classic

To make bread, you will need to prepare wheat flour (650 grams), water (300 grams), olive oil (30 grams), fresh yeast (30 grams) and one and a half teaspoons of salt and sugar. First of all, we prepare the spit. To do this, dissolve yeast and sugar in warm water, then cover the bowl with a towel and leave for an hour in a warm place. In the remaining water, we dissolve the salt. After the opara has increased several times, we pour it into the salt water. Add flour, olive oil and knead very soft dough. Now cover the bowl with a towel and leave in a warm place.

As soon as our dough has increased, neatly form small oblong loaves. Sprinkle the trays with flour. We spread the bread on it and powder it with flour. Again, insist to increase the loaves in half. Turn on the oven and warm up to a temperature of 230 degrees. Install the baking tray in the middle of the oven. And on the lower position we put the second baking tray, on which we pour a little water.

We bake bread for about forty minutes. The first fifteen minutes we do not open the oven door, otherwise our loaves will settle. Ready bread has a golden crust. We get it and put it on a wooden board. Lubricate with oil, cover with a towel. Do not cut the bread for thirty minutes. He needs to breathe.

Ciabatta. Recipe with olives and suluguni

For the preparation of this amazing bread, we need a pot of pitted olives and a hundred grams of suluguni. For the test, take dark beer (200 grams), water (750 grams), a bag of dry yeast, one tablespoon of salt and granulated sugar, flour (1300 grams). First, we prepare the spoon from beer, sugar, water, yeast and 600 grams of flour. Mix the ingredients in a bowl. Cover it with a transparent food film and leave it for all night.

In the morning we add salt, flour, and a soft dough, using a wooden spoon or spatula. Cover the bowl with a towel. We leave in this position for one hour. The table is sprinkled with flour. Put the dough on it and divide it into several pieces. We form oblong loaves and leave to go for an hour and a half. At this time we are preparing the filling. Olives are cut into thin slices, and the cheese is turned into crumbs.

Lightly knead the dough. Pour the prepared filling into the middle, fold the cake in half. Sprinkle the baking tray with flour and spread our loaves on it. Heat the oven to 230 degrees, set the pan and bake bread for 45 minutes.

Ciabatta. The recipe for cooking in a bread maker

To make two small items, you will need water (180 grams), wheat flour (250 grams), one teaspoon of fast dry yeast and salt. In a special container we put all the components, starting with water, and install it inside the bread maker. We select the baking program and the desired color of the crisp. We press the button "Start-Stop". After one hour and twenty minutes, a second beep will sound, which notifies you of the preparation of the dough.

We divide the ready lush mass into two identical parts. Form of them oblong loaves and lay out on flat pallets for baking. Lubricate the surface of bread with olive oil. We install pallets in the bread maker. Again, press the "Start-Stop" button. After thirty-five minutes, the ciabatta in the bakery is fully prepared, and a beep will sound. We take out the loaves and lay them on the grate. Leave to cool, before covering with a towel.