The simplest and most delicious ciabatta. Oven ciabatta recipe

17.11.2018

For some, bread is just bread: flour product, with which you can make a morning sandwich in a couple of minutes or which is applied as an obligatory element to a cup of soup. And someone loves to try new types and understands their differences, so they will never call a ciabatta just a loaf. This italian bread it is worth trying at least once, so as not to be able to forget it and want to cook it yourself. But how realistic is it to bake a ciabatta in the oven? There are many recipes, but not everyone succeeds in their successful implementation.

Ciabatta: Key Features

I mixed the ingredients, poured them into a mold and baked - not at all about a ciabatta: this is a product that requires attention and care. On average, it takes 16-18 hours to cook, which partly provides him with that very specific structure with a large number of holes inside. If you pick up a ciabatta, you will be surprised how light it is, because it is practically hollow and very dry. It is not possible to achieve such a result the first time, so it is not enough just to find a recipe for ciabatta in the oven - you also need to understand the peculiarities of its baking.

• The dough kneading after all components have been mixed should not be less than 7 minutes. The optimal time is 10 minutes. In this case, it is advisable to knead with your hands, and not with attachments in a food processor. The principle is also special: the fingers are spread out and the palms must be practically "tamped" in turn, so that each time it is pressed, it emits air with a dull sound.
• Flour for chibatta should have at least 11.5 g of protein (see BJU on the package), otherwise little gluten will be produced, the desired structure will not be achieved.
• A dense crust, but a delicate crumb is one of the important features of ciabatta, which is achieved by creating the correct humidity in the oven. After it warms up, you need to put a deep baking sheet with boiling water on the lower level - you should not bake the ciabatta without steam.
• The airy structure is provided not only by long kneading, but also by the correct heating of the dough: ideally, bake the ciabatta on a special baking stone 1.5-2 cm thick. At the same time, each centimeter heats up for about half an hour, so the oven "idle" heats up for about an hour before the dough will be sent to it. Without such a stone, it will be more difficult to get the desired holes, although the situation can be partially saved by a large ceramic mold, on which parchment with dough is placed.

To prepare ciabatta, you do not need to look for a special form: in translation from Italian this bread is called "slipper" and each of its loaves has an individual look. The dough is simply folded several times to a rectangle and baked - if there is a deformation somewhere, this is absolutely normal. This is how a real ciabatta should be.

Oven ciabatta recipe: original from an italian chef

Italian cuisine is famous for its simplicity, so the ciabatta is quite austere in its composition - it uses yeast, flour, salt and olive oil. The base liquid is often water, but some experts argue that the crumb comes out softer in milk: this option also exists in Italian cuisine... However, classic recipe nevertheless, with water, and it is better to start mastering ciabatta with it.

Ingredients:

• bread flour (with a high percentage of protein) - 560 g;
• water - 440 g;
• dry yeast - 1/2 tsp + pinch;
• salt - 1 tsp;
• olive oil - 2 tablespoons l.

Cooking method:

Concerning a variety of recipes ciabatta on hastily(in 2-3 hours), it is better to refuse them right away: the whole essence of this bread is in a long proofing, which ensures the airiness of the crumb. You cannot achieve such an effect in a couple of hours - it is better to try to make focaccia, if there is no extra time.

Has long been fond of the Russians. It is so convenient to make grilled sandwiches, croutons and croutons for serving with various sauces! If you are wondering how to prepare ciabatta at home, then read this article. We will share with you the secrets of its preparation, as well as describe some of the most popular recipes.

at home

If you decide to cook this fragrant Italian bread according to all the rules of the culinary art, then please be patient and take the cooking process as seriously as possible. Cooking ciabatta at home:

• Mix 450 grams of flour with one teaspoon of salt and dry yeast (ten grams). Sift dry ingredients through a sieve to help combine them.
• Pour 350 grams of water into a bowl and stir in the flour.
• Cover the dough with a towel and leave to ferment for 12 hours. It is best if you place the dough in the evening. In this case, you can serve fresh, aromatic bread directly from the oven for breakfast.
• Sprinkle the work surface of the table with flour and put the dough on it. Be careful - it will be quite sticky and runny.
• Fold the edges of the dough towards the center so that it resembles a loaf. Repeat the procedure several times. Once the dough is firm, divide it into two equal portions.
• Gently stretch the blanks with your hands so that each takes on a rectangular shape (10 by 20 cm).
• Put the future bread on a waffle towel, thickly sprinkled with flour, cover with a second towel and let stand for one hour.
• Preheat the oven, line a baking sheet with parchment and carefully transfer the ciabatta to it. To create steam in the oven, spray water in it with a spray bottle.

After half an hour, when the bread is browned enough, turn off the oven and call your family to the table.

Homemade ciabatta bread (stuffed)

The preparation of this bread will not cause difficulties for an experienced housewife. However, you should pay attention to some of the nuances. of this recipe... So how is a real Italian ciabatta made at home? The process is as follows:

• For dough, mix 100 grams of flour, one bag of yeast, 200 ml of water and 30 grams of sugar.
• When the base is ready, leave it to rise for 12 hours (under a towel) at room temperature.
• When the time is right, pour 450 ml of water into the dough, add 15 grams of salt and 900 grams of flour. Knead the dough, remembering to add a little vegetable oil to it.
• While the dough is rising, cook the filling. These can be fried onions, dry herbs (such as oregano or basil), capers, and sun-dried tomatoes, olives.
• Divide the finished dough into three equal parts and knead each, adding the filling. Form three loaves and let sit under the cloth for about an hour.
• Bake the bread in a preheated oven for about ten minutes.

Ciabatta with cheese

Making ciabatta at home might be for you creative process... Try to make bread with the addition of cheese - and your loved ones will definitely appreciate the new dish. For this:

• In a deep bowl, combine 450 grams of flour, 300 ml of water, half a teaspoon of salt and a bag of yeast. Leave the dough (as usual) for 12 hours.
• 50 grams (you can take Adyghe or feta cheese) cut into cubes or crush into crumbs with your hands.
• Sprinkle flour on the table, put the dough on it, and sprinkle cheese evenly on top. Fold the edges of the workpiece towards the middle, cut it in half, cover with a thick cloth and leave it alone for an hour.
• When the ciabatta rises, gently transfer it to a parchment-lined baking sheet. Pour some water into another baking sheet and place it in the preheated oven as well.

After half an hour, the bread will acquire a golden brown crust and will be ready. Serve it to the table with aromatic sauces or make a base for sandwiches out of it.

Ciabatta with and garlic

This recipe was invented especially for those cases when tasty and aromatic bread was left out of work and became stale. To correct this situation, you can use little tricks... Homemade spicy ciabatta is prepared like this:

• Cut the dried loaf with a knife from above, without touching the base, along and several times across.
• spread evenly over the entire surface of the bread.
• Chop parsley, rosemary and oregano. Pass the garlic through a press, combine it with herbs, ground pepper and olive oil.
• Rub the ciabatta outside and inside with the resulting mixture.
• Crumple a piece of parchment suitable in size with your hands, soak it in water and wrap it around the bread. In this form, the ciabatta should stay in the oven for about ten minutes.

Conclusion

As you can see, making an Italian ciabatta at home is not so difficult. The main thing is to choose the recipe you like and get down to business.

Those who have been to Italy will undoubtedly remember White bread with a very crispy crust, delicate porous pulp, an unforgettable aroma and excellent taste... Today we will talk about what ciabatta is, consider the recipe for its preparation in detail, and also see what it is used with.

Italian bread

Ciabatta is made from yeast, olive oil and regular wheat flour. This flour product is used throughout Italy. Moreover, in different regions of the country, it may differ somewhat. For example, in Tuscany, bread has a firm flesh and a hard crust, while in the Marche it will be soft and light. But in the USA, where this product is also very popular, it is baked from wet dough with the addition of sourdough and various enzymes. Interestingly, the ciabatta, the recipe for which we will definitely consider below, can be baked with the addition of various ingredients. So, it is often baked with salt and marjoram, milk, olive oil and so on.

The use of ciabatta in cooking

In the USA and Europe, this product is widely used for making sandwiches and sandwiches. In our country, this bread is used mainly in fast food chains. It is complemented with seasonings and sauces, various vegetables and meat products... Today restaurants tend to bake ciabatta according to various recipes, so the finished product is not quite the way it looks traditionally. It can be flat cakes that look like a pizza base, bread with small air pores, and so on. But if you do everything right, observing the principles of making Italian bread, you can get a real ciabatta, the taste of which cannot be compared with anything.

Ciabatta: classic recipe

Ingredients

One hundred and ninety grams of boiled warm water, two hundred grams wheat flour, fifty grams of corn flour, sixty grams of ciabatta mix (available at any supermarket), one spoon sea ​​salt, one spoonful of dry yeast, three quarters of a spoonful of dry rosemary.

Preparation

Pour the sifted flour into a bowl and stir it well. Yeast, salt, spices are added. All ingredients are thoroughly mixed, water is added and the dough is kneaded. In this case, it is necessary to knead until the mass becomes homogeneous and does not come off the hands. The dough is covered with a towel or napkin and left for two hours in a warm place to ferment.

Consider further the recipe for Italian ciabatta bread. So, over time, the dough is placed on a floured board and divided into two parts, each of which is covered with cling film, and on top with a towel, then left for forty minutes. Then the oven is heated to the highest temperature and a baking sheet is left there so that it warms up well. Meanwhile, baking paper is sprinkled with flour and dough is placed on it, giving it the shape of the future bread. This paper is carefully transferred to a hot baking sheet and placed in the oven for ten minutes, after which the heat is reduced and baked for another fifteen minutes. In this case, the finished product should be golden in color.

The ciabatta, the recipe for which we examined, turns out to be tasty and aromatic. It has a crispy crust and large, irregular holes. The bread becomes ideal the next day. It is dipped in olive oil and washed down with Italian wine. Well, what could be better ?!

Home-style ciabatta

Ingredients: six hundred twenty-five grams of wheat flour, thirty grams of peeled rye flour, five hundred twenty-seven grams of water, thirteen grams of salt, one fourth teaspoon of dry yeast, three grams of instant yeast.

Dough preparation

To begin with, prepare a dough. To do this, pour yeast into a glass of water, stir and set aside for twenty minutes. Then, from this mixture, take one second teaspoon for dough (the rest is poured out) and add one hundred and eighty-five grams of water to it. Three hundred grams of wheat flour is mixed with rye, a yeast solution is added and the dough is kneaded, which is left to ferment for one day at room temperature.

This recipe for ciabatta in the oven involves kneading the dough with a mixer. To do this, the finished dough is diluted in the remaining water and kneaded for five minutes with a mixer at medium speed. The dough must be allowed to ferment for three hours. Then it is transferred to a bowl and left to wait for molding.

It should be noted that the dough for this bread turns out to be somewhat liquid, it ripens for a long time. During the formation of buns, you need to handle it carefully: do not crush, knead or crush. The oven ciabatta bread recipe, if done correctly, is incredibly tender and crispy, which is quickly consumed.

Making bread

The finished dough is laid out on the table, divided into two identical parts and each is wrapped in an envelope. Each envelope is sprinkled with flour, covered with a napkin from drying out and left for another forty-five minutes. After a lapse of time, the dough is transferred to a baking sheet, which is preliminarily covered with paper, given the required shape of a loaf and baked for forty minutes at a maximum temperature of up to Brown... This recipe for ciabatta in the oven is quite simple, the bread is the same as it is traditionally baked in Italy.

Garlic ciabatta

Ingredients: ten grams of fresh parsley, four grams of dry oregano, three grams of fresh rosemary, one spoonful of salt, three grams of ground pepper, twenty grams of olive oil, three cloves of garlic, three hundred and fifty grams of finished ciabatta.

A few words about the recipe

Ciabatta with garlic (recipe homemade) turns out to be very tasty, as the combination of herbs and garlic makes it unusual. But in order for everything to work out as it should, it is necessary to properly soak the finished bread with all the spices. To do this, use parchment paper, well crumpled and soaked in water, with which the bread is wrapped. A huge plus of the recipe is that thanks to it you can "breathe life" into a dried product, saturating it with a palette of aromas.

Preparation

So, the ciabatta is cut lengthwise, then the halves are cut across, while you cannot touch its base. Everything is poured with olive oil, pepper and salt to taste. Crushed garlic, oil, oregano, parsley, pepper and rosemary are mixed separately in a bowl. Rub the bread with this mixture, not forgetting to coat the cut parts. Then they take parchment, crumple it, soak it well in water and wrap the product in it so that it is not visible. The ciabatta is then placed in a preheated oven and baked for ten minutes. The finished product is served cooled.

Ciabatta: recipe with suluguni cheese

Ingredients: two tablespoons of dry yeast, two hundred grams of dark beer, seven hundred and fifty grams of boiled cold water, one spoon of sugar, six hundred grams of wheat flour. For the dough: seven hundred grams of wheat flour, one spoonful of salt. For the filling: two hundred grams of suluguni cheese, pitted olives to taste.

Preparation

Yeast is dissolved in two tablespoons of water, adding a little sugar to speed up the process. Sift the flour, add prepared yeast and knead the dough, adding water and beer. The dough is covered with a linen towel and left overnight.

Over time, flour, sugar and salt are added to the dough, the dough is kneaded with a wooden spoon. Then it is formed into a ball and left for an hour and a half under a towel or napkin. Next, the ciabatta, the recipe for which we are now considering, is prepared as follows: the dough is divided into three parts, wrapped in each filling and rolls are formed. Bake products for forty-five minutes in a well-heated oven. Over time, the bread is laid out on a wire rack and cooled. This small product is well suited for sandwiches and as a snack bread. Although the cooking process is long, the results will be pleasantly pleasing.

Ciabatta with tomatoes and cheese

This recipe for ciabatta bread with tomatoes and cheese involves using the finished product. We will only consider the preparation of the filling. Of course, each housewife can bake bread on her own, but whoever does not have this opportunity, you can use the following recipe.

Ingredients

One cooked ciabatta, three hundred grams of mozzarella cheese, one meaty tomato, olive oil, basil.

Preparation

The bread is cut crosswise into four pieces. Basil (you can add a little parsley) is washed, dried and chopped. The tomato is washed and cut into half rings or slices. In each part of the bread, a so-called filling pocket is made. To do this, crush the pulp a little. These pockets are coated with olive oil and the filling is laid in layers: first cheese, then basil and tomatoes, then again mozzarella and so on. On top of the ciabatta, the recipe for which we are considering, is sprinkled with oil and placed in the microwave for heating.

Ciabatta in a slow cooker

Ingredients: four hundred and twenty grams of wheat flour, one spoonful of sea salt, one gram of instant yeast.

Preparation

Flour is poured into the bread baking machine, salt, yeast and three hundred and fifty grams of water are added. All components are thoroughly mixed and the dough is kneaded (it turns out to be soft and sticky). To do this, you must turn on the "Automatic" mode. Then the dishes are covered with a napkin or foil and left in the room for twelve hours to form a strong gluten and porosity of the batch. After a lapse of time, the dough is transferred to a multicooker on parchment paper and baked for thirty minutes in the "Baking" mode. After that, the finished product is taken out and covered for ten minutes with a napkin or towel soaked in water. Ciabatta in a slow cooker (the recipes for this bread are quite varied) turns out to be very tasty. Plus, it prepares effortlessly.

A few final words

It must be said that the ciabatta was invented in Liguria, but today it is also loved outside of Italy. A large number of varieties of Italian bread are known: it can be with different fillings, whole grain or rye flour and so on. The recipe for ciabatta bread is quite simple, you just need to properly prepare the dough. As a result, you can get a product with a pleasantly crispy crust and fragrant pulp. In Spain, they simply adore such bread, however, there it is called "chapat".

The Italian ciabatta, the recipe for which we reviewed today, should traditionally be baked in a special stone oven. Modern chefs can use today a flattened stone, which is placed in an oven and heated. Then they put a baking sheet with the dough on it. Italian bakers claim that this method allows bread to be baked from all sides. Be that as it may, and each housewife chooses the recipe that she likes. Each has its own ciabatta. There is also a recipe without yeast. In this case, a leaven is used. But this is not the same bread that is prepared in Italy.

Italian bread with a porous elastic crumb and a brittle dry crust is called ciabatta. This type of baking has become widespread not only in the sunny country, but also far beyond its borders. You can make this type of bread at home. The recipe will require the simplest products, time, patience and a good mood. To make your baking perfect, take your time, avoid fuss, respect the proportions and time frames. With the help of proven recipes, you can delight yourself and your family with aromatic and delicious Italian bread.

What is ciabatta

A special ciabatta bread is baked from wheat flour and yeast in sunny Italy. The peculiarity of these baked goods is a crispy crust and a soft elastic inner part with uneven porosity. This type of baking can be completely different: have a hard crust and firm flesh, or be light and soft. You can recognize the Italian ciabatta by the characteristic light aroma of rye malt, delicate, slightly salty taste.

The standard shape of an Italian roll is elongated and flat. The width is made from the palm, 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 portions. Such baked goods are often used for making bars, croutons, croutons, which are served with different sauces and gravies.

How to bake a ciabatta at home

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

The kneaded dough should expand twice and then begin to form a loaf of ciabatta. Sprinkle parchment paper abundantly with flour, lay out the dough, pulling it out in the shape of a rectangle. Using coasters (glasses), cover the dough with a damp towel so that the fabric does not touch the kneading. The dough is in this position for 2 hours. After the formed mass on a baking sheet is sent to the oven.

Ciabatta dough

Traditional white Italian pastries with large "holes" on the inside and 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 the ciabatta products differs little from the bread varieties familiar to Russians: flour, salt, water, yeast (sourdough). Additional ingredients can be milk or cream, olive oil, cheese, spices, herbs, olives.

Ciabatta recipe

There are several varieties of ciabatta, which are prepared based on classic test with the addition of herbs, mozzarella, sun-dried tomatoes, olives. The cooking process, although it takes a lot of time, is not difficult to implement. The dough is used liquid, it does not need to be kneaded for a long time and tiresomely. Even a beginner who learns the basics of culinary art can handle a detailed recipe without a photo with baking Italian ciabatta. Follow the directions exactly, keep the proportions, and enjoy cooking for delicious and aromatic Italian bread.

Oven recipe

• Time: 15-16 hours.
• Calorie content: 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, fish. Various types of sandwiches are made from it and are simply served with first courses and salads. The recipe for ciabatta in the oven at home is based on the most simple products... If you want authentic porosity and airiness, use a special flour with a high protein content. Due to the large amount of proteins, not only the desired structure appears, but also the calorie content of the product decreases.

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:

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

Ciabatta with cheese

• Time: 4 hours.
• Servings Per Container: 5-6 Persons.
• Calorie content: 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 should rise several times. Experienced housewives recommend working with yeast dough only with good mood... Then you will have a dry, brittle crust and crumb with different-sized pores. The cheese added according to the recipe makes the dough heavier, so experts do not recommend baking rolls that are too large to maintain the required 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:

1. Pour yeast with warm water, stir.
2. Add salt to flour, slowly add dry ingredients to liquid.
3. Stir the thin dough thoroughly.
4. Grate the cheese on a fine grater, chop the thyme. Add these ingredients to the previously prepared mass.
5. Cover the container with the dough with cling film, put in a warm place for an hour. To allow the mass to breathe, make several punctures with a toothpick.
6. Use a spatula to gently lift the dough up and towards the center. Normally, it will blur back.
7. Cover the container again using plastic wrap and keep warm for another 2 hours.
8. Sprinkle the table with a thick layer of flour and put the dough on top.
9. Fold a square or rectangle from the mass, lifting the edges and folding them in the center. Spread flour on top.
10. Divide the resulting workpiece into 3 equal parts.
11. Next, you need to carefully lay the workpieces on a baking sheet with parchment. Divide the buns in a layer baking paper... During the baking process, they should round up and increase in size.
12. Leave the bread on the layering for another 20 minutes. If the dough spreads, prop it up with a towel.
13. Set the oven temperature to 200 degrees. Bake the dough for 15-20 minutes.
14. Tap the crust to check that the baked goods are done. A dull ringing should be heard.
15. Cool the bread before serving.

Cooking secrets

Even if all the rules of the recipe are followed, baked goods can come out non-porous, not beautiful, golden brown... For a flawless ciabatta like the one served in Italian cafes, follow a few tips from professional chefs:

1. To form a delicate crust on the bottom oven put a cast iron pan with water. Wide crockery will create the effect of a steam bath.
2. A little olive oil added at the end of the kneading will soften the dough and reveal new flavors.
3. It is better to bake Italian bread in the oven on a special stone. It will evenly distribute the heat, it will cook the dish faster on it.
4. Yeast dough does not tolerate drafts. Avoid any movement of air throughout the entire cooking process.
5. The ideal air temperature for the test in question is +24 degrees.
6. When shaping the buns, be careful not to press down on the mass to maintain porosity.
7. Do not use convection in the oven when baking, it will significantly reduce the fluffiness of the bread.
8. For the baked goods in question, it is better to purchase a special flour with a high protein content.
9. It is important to observe the proportions of the recipe. If there is an excess of yeast or a lack of flour-water balance, the top of the bread will fall off during baking.
10. Do not open the oven door before the end of the ciabatta baking time indicated in the recipe to prevent the dough from dropping.

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