Ciabatta

For a zesty twist on your cheeses, one can have biscuits or even better… Top Ciabattas. Very little specialized equipment is required, that is why you should not hesitate to make your own breads. Add a bit of sparkle to your dinner table with a bottle of Red Chianti and… Bon Appétit at laclassedecuisine.com !

Ingredients for 4 small Ciabattas:

  • 500 g (2 1/4 cups) wheat flour
  • 320 g ( 1 1/2 cups) water at room temperature
  • 5 g (1teaspoon) yeast
  • 10 g (3/4 Tablespoon) salt
  • 30 g (2 tablespoons) olive oil
  • 100 g ( 20 Tsp) sourdough made with 50 ml (1.5 oz) water + 50 g (1.5oz) flour + half of the yeast.

In a small bowl, mix the 1.5 oz flour with the 1.5 oz water and half the yeast and let stand to become a sourdough. Then, in the bowl of your food processor, pour the flour, water, yeast, baking powder and salt. Mix 5 minutes at low speed and 7 minutes at high speed. About 2 minutes before the end of kneading, add the olive oil.

Form a ball, cover with a kitchen cloth and let it grow for 1 hour at room temperature. The dough will double in volume. Flour your working surface and form 4 loaves shaped as ciabattas and including grated cheese, hazelnuts, walnuts or olives. Let stand 1 hour 30 minutes again under a kitchen towel.

Bake at 235 °C (450°F, very hot), after pouring a little water in your drip pan. Cook for 5 minutes then lower the temperature to 220 °C (425°F) and bake for 12 to 15 minutes. The loaves should be golden brown.

At the exit of the oven, brush your ciabattas with some olive oil. Let cool before serving … but they are excellent warm!

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