Italian Bread Ciabatta Recipe | Christmas Recipes | Bake With Chef Maria Goretti | #iwanttobakefree
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Ciabatta is an Italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a much wetter dough than traditional French bread.
Ciabatta :
While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside Italy.
500gm of refined flour, 2 toip of olive oil,400ml of warm water.2 tcp of salt,
10gm of activated yeart Cut into the mixture until the water is incorporated into the dough. Knead it until it comes together as a soft springy dough.
Drizzle 1 tbsp of olive oil in a glass baking tray and spread the dough evenly in it.
Drizzle 1 tbsp olive oil onto the dough and prove it for 30-40 mins under a damp muslin cloth.Once the dough is proved dust the tabletop with 100gm of semolina along with 20-30gm of refined flour.
now gently unmould the ciabatta onto the table top and generously sprinkle some sooji and flour over it. Cut the dough into four equal parts. Sprinkle some more flour and carefully place the dough pieces onto the silicon mat.
Let the dough rest for another 10 mins and then bake it in a preheated oven at 200°C for 20 mins. Your Ciabatta is ready
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