Ciabatta bread in the oven

Fragrant, soft, lush Italian bread! Italian white bread with a crispy crust and an airy crumb with a large, unevenly distributed porosity. You can use it to make sandwiches. Of course, you can buy it in the store, but you can also bake it at home.

Snezhana

Recipe author

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Composition / ingredients

servings:

Wheat flour

400

Water

330

Dry yeast

Salt

0.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 7 g

Fats 2 % 1 g

Carbohydrates 82 % 36 g

183 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 15 min

Step 1:
Prepare the ingredients according to the list. Ingredients for the preparation of such bread need a little, they will always be found at home. The main secret of making a good bread is to let the dough brew properly.
Step 2:
Pour warm water into a bowl, add salt, dry yeast and a little wheat flour, mix the ingredients so that the loose ones disperse into the liquid.
Step 3:
Sift the wheat flour and start adding it in small portions to the bowl, kneading the dough. The dough should turn out a little runny and sticky, so it is important not to oversaturate the dough with flour.
Step 4:
Knead the dough a little with your hands, adding flour if necessary, and put it back in the bowl. Cover the bowl with a towel and leave it overnight in a warm place. The dough should double in volume. We mince it and proceed to forming bread.
Step 5:
On parchment, greased with vegetable oil, generously pour wheat flour. Spread the dough on the flour. Despite the fact that it seems liquid and soft, but it holds its shape quite well.
Step 6:
Roll the dough in flour, giving it the shape of a loaf. Transfer the parchment to a baking sheet. We cover the bread preparation with a towel and put it in a warm place for two hours.
Step 7:
Preheat the oven to 220 degrees. We put the baking tray with the bread preparation in the oven, we need to place fireproof dishes below, pour water into it (I poured water into the second baking tray and put it in the oven two divisions lower) so that the bread rises well, but does not burn.
Step 8:
After 20 minutes of bread being in the oven, we remove the dishes with water and keep the bread in the oven for about 10 more minutes, let it turn brown. We take the bread out of the oven, let it cool down, only after that we cut it into portions. If you start slicing bread hot, the pores in the crumb may shrink, the crumb will become dense and lose volume. Ciabbata bread is ready, we serve it to the table as a base for sandwiches or for soup, hot. Bon appetit!