lunedì 2 luglio 2012

Ciabatta Bread

Ciabatta Bread
(This recipe is Nuxia)

The ciabatta bread is a delicious bread. It tastes very different than the traditional bread. And 'bread is soft down, and easy to prepare. My during the leavening has lost a little shape as seen from the photo because it's a bread that leavens it needs very much space in the pan during the rising phase. Apart from the form, when I tasted, its flavor on the palate is really excellent!

Ingredients for 12 people:

For the lievitino:
1 cube of yeast
150g strong flour

For the bread:
2 tablespoons warm milk
1 tablespoon extra virgin olive oil
280g of strong flour
1 teaspoon and 1/2 of salt

Prepare lievitino: Put the yeast in a bowl, add 2 tablespoons of warm water and slowly add the flour. Stir until a smooth paste. Allow to stand for 5 minutes, so as to leave inflate the dough. Then again stir vigorously for a few minutes. Cover with a cloth towel and let stand at room temperature at least for one night (12 - 24 hours). If you use a soft wheat flour type 00, or 0, I suggest you let it rise overnight, otherwise the mixture will become acidic. After the time necessary for its leavening, break the mixture (which in the meantime will be inflated) with a punch. Add milk, oil, and warm water. On work surface, sift the remaining flour with the salt. Place the mix the flour and salt, and pour the fountain lievitino freshly prepared, working with the energy mix. Add warm water to obtain a smooth and elastic. For this, you can help by using the electric dough hook. Transfer the mixture in an oiled bowl, cover with a sheet of cloth and let rise for about 2 hours at room temperature: the dough should double in volume and the surface should appear spongy. Sprinkle the work surface with flour and turn over the dough. Breaking the dough with a pugnoe divide it into two or four parts (for slippers smaller). Give each piece of dough into a low, oval shape. Arrange strips on a baking sheet lined with parchment paper. Sprinkle the surface of the strips with flour and cover with a sheet of cloth. Let rise again at room temperature for 1 - 2 hours. Preheat the oven to 220 ° C and bake for 20 minutes slippers: the surface should be golden brown. cool off the oven before serving.
Recipe of the 27/06/2012

Under the lens:

The Ciabatta Bread
(This article was written by Nuxia)

It is no coincidence that this type of bread just wonderful, take this name. Everything depends on the fact that its shape, reminiscent of that of a slipper.
In the kitchen:
Accompanies any type of dish, but its true fragrance is released, if this type of bread is eaten sliced, have warmed slightly in the oven, and adding to it a drizzle of extra virgin olive oil, garlic salt and pepper .

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