Italian No-Knead Ciabatta Bread Recipe

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Ciabatta bread is one of Italy's representative breads. It has shiny holes of different sizes, and the slightly sour taste that is crispy on the outside and soft on the inside, the more chewy and more fragrant.

Italian No-Knead Ciabatta Bread Recipe
Prep:
Cook:
Total:
Level: Intermediate
Yield: 8 servings

Ingredients

Polish species
strong flour 50 g
Water 50 g
Fresh yeast 1.5g (or 0.5g dry yeast)
Main dough
strong flour 200 g
Water 170 g
Olive oil 8 g
Salt 3 g
Fresh yeast 5g (or 2g of instant dry yeast)

Instructions

  • First make Polish seeds, stir the water and yeast evenly, and then add high gluten noodles.

    Bread without kneading ~ Shabata, Italy
  • Stir the flour until there is no dry powder, wrap it with fresh-keeping film, ferment at room temperature for 12 hours (about 21 degrees at room temperature), the volume of seed noodles increases by 3-4 times, and the surface is full of bubbles.

    Bread without kneading ~ Shabata, Italy
  • When the Polish seed is ready, start making the dough and put 170 grams of water; Mix 8 grams of olive oil, 3 grams of salt and 5 grams of fresh yeast.

    Bread without kneading ~ Shabata, Italy
  • Add polish seeds and high gluten flour.

    Bread without kneading ~ Shabata, Italy
  • Stir with a scraper until completely uniform.

    Bread without kneading ~ Shabata, Italy
  • Take a larger safe box, apply a thin layer of olive oil on the bottom, put the stirred dough into the fresh-keeping box, cover it, and let it stand at room temperature for 40 minutes.

    Bread without kneading ~ Shabata, Italy
  • With a little water on your hand, start to "fold" the dough, pull up the dough on the left and put it on the right like a quilt, put it on the right, put it on the left, put it on the top down and put it on the bottom up (fold it once in each direction).

    Bread without kneading ~ Shabata, Italy
  • Fold the back cover, close the cover and let it stand at room temperature for 40 minutes.

    Bread without kneading ~ Shabata, Italy
  • Dough in 40 minutes.

    Bread without kneading ~ Shabata, Italy
  • Next, repeat the above folding action 2 times (a total of three times).

    Bread without kneading ~ Shabata, Italy
  • After the last fold, cover and let the dough stand for 40 minutes.

    Bread without kneading ~ Shabata, Italy
  • Then sprinkle flour on the mat, turn the dough box upside down and let the dough slide slowly on the mat.

    Bread without kneading ~ Shabata, Italy
  • Sprinkle flour on the dough to prevent sticking.

    Bread without kneading ~ Shabata, Italy
  • Cut the dough into three equal parts with a scraper.

    Bread without kneading ~ Shabata, Italy
  • Gently transfer the dough to the flour covered canvas.

    Bread without kneading ~ Shabata, Italy
  • The surface is covered with canvas to maintain humidity for final fermentation, about 40 minutes.

    Bread without kneading ~ Shabata, Italy
  • At this time, start preheating, put the slate on the lower layer of the oven, preheat 250 ° C, and finally complete the fermentation after 40 minutes.

    Bread without kneading ~ Shabata, Italy
  • Transfer the dough to the tarpaulin (or oil paper), open the oven, quickly spray water into the oven 10-15 times, quickly put the dough on the preheated slate, and quickly spray water into the oven 10-15 times again.

    Bread without kneading ~ Shabata, Italy
  • Close the oven door, adjust the temperature to 230 ℃ and bake for about 20 minutes.

    Bread without kneading ~ Shabata, Italy
  • It's out.

    Bread without kneading ~ Shabata, Italy
  • Let it cool and cut it. The beautiful pores are fascinating.

    Bread without kneading ~ Shabata, Italy
  • Let it cool and cut it. The beautiful pores are fascinating.

    Bread without kneading ~ Shabata, Italy

Nutrition Facts

Per Serving ( 93 g ) :
calories246 calories
carbohydrate45 g
cholesterol0 mg
fat3 g
fiber2.5 g
protein8.1 g
saturatedFat0.7 g
sodium456 mg
sugar5.4 g
transFat0 g

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