Ciabatta
Ciabatta is a type of bread with an elongated shape, originating from the Veneto region, made with a highly hydrated dough that develops a perfect, airy crumb after baking.
Ciabatta is a bread that tells the story of the simplicity and skill of the Veneto region, where water and flour come together in a balance that makes every bite light yet flavorful. The secret lies in the hydrated dough, which requires patience and care to develop that perfect, airy structure without overpowering the flavor. It's a bread made with basic ingredients, but it becomes an authentic experience when each step is executed with care, as it is in family traditions.
Instructions
- 1
To prepare the ciabatta, start by making the poolish, a very hydrated pre-ferment: dissolve the dry brewer's yeast in the water (alternatively, you can use 6 g of fresh brewer's yeast); in a bowl, mix the two sifted flours, the and the Manitoba flour, then combine everything by pouring the liquid slowly over the flours.
- 2
Mix well with a wooden spoon 4 until you obtain a smooth, homogeneous, and very soft dough. Cover the dough with plastic wrap and let it rise for about 3 hours at room temperature. After three hours, the poolish will be more puffed up, full of bubbles, and slightly darker in color.
- 3
You can now proceed with the second dough: dissolve the dry brewer's yeast (alternatively, you can use 9 g of fresh brewer's yeast) and the malt (alternatively, you can use sugar) in the water (7-
- 4
While the stand mixer is running at medium speed, add the liquid and the flours alternately (10-
- 5
At that point, remove it and transfer it to a bowl (or leave it directly in the mixer bowl), cover it with plastic wrap, and let it rest for 1 hour at room temperature, preferably between and 25 degrees. After this time, turn the dough out onto a work surface dusted with plenty of semolina flour. Also dust the surface and
- 6
proceed by performing the folds that will be needed for the proofing: bring the dough forward, then fold the bottom part over the top and then fold it in from one side and
- 7
Now take one piece of dough at a time, turn it over and transfer it immediately onto a baking sheet already heated in the oven, lined with parchment paper. Gently stretch the dough, being careful not to let the gases escape
- 8
procedete, praticando le pieghe che serviranno poi per la lievitazione: portate l'impasto in avanti, poi piegate la parte inferiore su quella superiore e passate poi piegando lateralmente da un lato e
- 9
dall'altro. Appiattite leggermente il panetto e dividetelo in 10 pezzi circa che peseranno ognuno circa 150-160 g.
- 10
Lasciate lievitare i panetti su di un piano ben infarinato con la semola, avendo cura di disporli con il taglio rivolto verso l’alto. Cospargeteli con farina di semola, copriteli con pellicola, per evitare che l'impasto superficiale si secchi e lasciateli così per almeno 1 ora/1 ora e mezza, in un ambiente tiepido (circa 27 gradi). Trascorso questo tempo i panetti raddoppieranno di volume.
- 11
Prendete ora un panetto alla volta, capovolgetelo e trasferitelo subito su una leccarda già riscaldata in forno ricoperta con carta da forno. Allungate il panetto, tirandolo delicatamente, per non far fuoriscire i gas di lievitazione
- 12
e infornateli in forno statico preriscaldato a 240-250° (se ventilato 220-230°): prima di chiudere il forno spruzzate 5-6 volte dell'acqua con un vaporizzatore per creare un ambiente caldo e umido, che permetterà di non far creare subito la crosta esterna e sviluppare invece la mollica. La cottura è la fase più delicata: per primi 8 minuti, le ciabatte dovranno cuocere a 240-250°. Trascorsi i primi 8 minuti, abbassate la temperatura a 200° (se ventilato 180°) e cuocete ancora per altri 8 minuti. Proseguite la cottura per gli ultimi 3-4 minuti, tenendo il forno socchiuso con un mestolo di legno incastrato nell'apertura, per creare uno sfiato d'aria e far fuoriuscire il vapore in eccesso, così da favorire alla fine la cottura della crosta e ottenere una consistenza croccante. Alla fine fate raffreddare le vostre ciabatte ed eccole pronte per essere divorate!
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
May your bread, like every true work of art, be born with respect for the ingredients and reveal in its delicate consistency, a testament to Italian skill.
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