Sourdough ciabatta turns out to be very airy, with a ruddy crispy crust and huge holes in the crumb! I offer you a detailed recipe for making a real Italian ciabatta with wheat sourdough. I will show you how to make the dough correctly in order to get the very porosity and huge holes in the bread, for which chabatta is so appreciated.
I will show you how to dstrengthen the structure of the dough, how to knead and divide it properly. I will share the important secrets of handling wet dough. In order to make a ciabatta, please be patient and you should have about 6 hours of free time. Of course, we will not be engaged in the test for all 6 hours, but periodically during this time, we will have to pay attention to it. So we are in no hurry, set aside 6 hours (you can do it in parallel with other household chores) and begin to conjure over ciabatta!
• Итальянская Чиабатта н...
We will need:
100 g wheat sourdough 50% moisture
350 gr. water
8 gr. salt,
450 gr. Wheat flour,
10 gr. olive oil
If you really want, you can add a handful of chopped olives, herbs, pieces of sun-dried tomatoes to the ciabatta. There is no limit to imagination. But first, I propose to master the classics, and only then conduct experiments.
How to create the basic starter culture, see here: • Ржаная закваска 🌾 для ...
How to feed her, see here: • Пшеничная закваска для...
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