Ciabatta Loaf "ciabatta integrale"
How to make Ciabatta Loaf Recipe "ciabatta integrale" - Preparation time: 10 minutes – Cooking time: 25 minutes – Rising time: 1 hour 10 minutes
10 Servings
Ingredients:
4 cups (500 g) all-purpose flour
4 cups (500 g) whole-wheat flour
2 tbsp. (25 g) fresh yeast, crumbled
3 1/4 cups (750 ml) lukewarm water
2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
1 tbsp. plus 1 tsp. (25 g) salt
Method:
Combine both of the flours in a large bowl and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour. The dough will be soft and sticky, but don’t worry, this is typical of ciabatta. When the dough starts to dry a little, add the oil and lastly, the salt. Keep on kneading until the dough is soft, well blended, and elastic and comes away from the inside of the bowl easily. Do not add flour, even though the dough seems to be extremely soft.
Sprinkle a little flour on the dough and let it rest, covered with a sheet of plastic wrap, for about 10 minutes. Then cut up the dough into pieces of about 5 to 7 ounces (150 to 200 g), flattening each one lightly with your fingers into the shape of a ciabatta (Italian for slipper).
Sprinkle generously with whole-wheat flour to give the bread its typical rustic color and taste when cooked, and arrange the pieces of dough on a baking pan lined with parchment paper.
Let the dough rise, covered with a sheet of plastic wrap, until it has doubled in size, about 1 hour.
Bake in the oven at 340°F (170°C) for 25 minutes, or until golden brown and the bottom sounds hollow when tapped.
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| Ciabatta Loaf "ciabatta integrale" |
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