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Video Recipe for Individual sandwich ciabattas

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Video Recipe for Individual sandwich ciabattas

Directions

I’m taking advantage of Grandma Laura’s visit to try some new recipes

Grandma Laura is rather sceptical about simplified no knead recipes, so, to convince her, we tried to make a kind of bread she likes very much: small individual ciabattas for sandwiches, with large air pockets on the inside and a crunchy outer crust. The original recipe wss taken from the book “My bread” by Jim Lehay which has made this kind of baking popular on the New York Times. We tried it a couple of times and Grandma is now convinced, and she likes this recipe!

Video Recipe for Individual sandwich ciabattas

Here’s Grandma Laura making on the recipeherself.

Ingredients

  • 350 g Water
  • 400 g Flour 00 (medium strength)
  • 60 g Extra Vergin Olive oil
  • 6 g Salt
  • 4 g Sugar
  • 3 g Yeast (or 1g active Dry yeast)

Procedimento

  • Dissolve the yeast and sugar into the water

  • Pour in the oil

  • Add the flour

  • Stir for a couple of minutes

  • Add the salt
  • Keep stirring for one more minute to dissolve the salt

  • Cover tightly and let it rise for 8 to 12 hours, depending on room temperature, until the dough has doubled in size.

  • Here’s what it looks like after leavening

 

  • Sprinkle a generous amount of flour onto your worktop

  • Grease a spatula

  • Using the spatula, gently move the dough onto your worktop trying to fold it three times to give it strength

  • Here’s the tough on the table

  • Still using the spatula, fold the dough one more time in the opposite direction

  • The short side of the dough must be a little shorter than your spatula, which you will use later to cut it

  • Rub some flour on your hands and gently press down on the dough

  • Coprite bene e lasciate lievitare per 1-2 ore a seconda della temperatura

  • 15-20 minutes before baking, preheat your oven and put a little pot of water inside to release steam and keep a good level of humidity inside. This will allow your bread to rise, cook nicely on the inside and form a smooth crust. Halfway through baking you will remove the pot of water and a nice crunchy crust will form on your bread. The sooner you remove the pot, the thicker and crunchier your crust will become.

  • Now let’s shape the vread
  • Grease a spatula

 

  • Sprinkle flour onto your worktop right next to the dough. That’s where you’ll pour the dough so that your ciabattas get those typical flour streaks
  • In one smooth go, cut the dough and turn it over, trying not to fold it or stretch it

  • Here’s the ciabatta on the flour

  • Rub your hands or the spatula  with flour, turn over the ciabatta onto a parchment lined baking sheet so that the floured surface faces upwards

 

  • If the above procedure is too difficult for you, you can cut smaller pieces of dough

 

  • and just put them in your hand, then directly place them on the baking sheet

  • Bake at 220-240°C for about 15-20 minutes (or longer if you’re making larger ciabattas)
  • Halfway through baking, remove the pot of water from the oven to allow the formation of a crust
  • To avoid the bread going rubbery and soft, when you’re finished baking, turn off the oven, lift the bread and leave one end of it to rest on the side of the baking sheet, so it is tilted

  • Now let it cool in the oven, with the door half-open

 

  • Here are our little ciabattas, ready to be stuffed and make great sandwiches

Air pockets

 

 Satisfied Grandma tasting away

‘Till the next recipe.

Vittorio

VivaLaFocaccia

Vittorio e Angelo sono i creatori e curatori di VivaLaFocaccia.com, il blog con le video ricette semplici per fare il pane in casa. Nato a Genova e cresciuto nel panificio di famiglia, con i suoi video tutorial Vittorio insegna i trucchi del mestiere a tutti gli appassionati e appassionate di arte bianca per fare il pane in casa come quello dei migliori panifici Italiani.

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2 Comments Hide Comments

Fatte, pero noto troppo sapore d olio,mi sembrava piu una focaccia che ciabatta 🙂 la crosta viene molto piu morbida e friabile al contrario delle ciabatte normali..non male ma non mi da il sapore di pane che ho di solito nella ciabata senza olio:/..p.s la crosta mi rimane sempre chiara,e vorrei un pane piu scuro sopra ,se le lascio troppo ho paura di seccarle.( Ho modificato la ricetta perche non avevo tempo di fare tutto a temperatura ambiente,quindi dopo aver lasciato l impasto 5-6 ore l ho messo in frigo e poi lasciato stare forse 2-3 ore a TA ,poi fatto pieghe e rifatto lievitare circa un ora o piu le ciabatte,ho fatto male?

Per non seccarle puoi aumentare la temperatura di cottura: la crosta si forma prima e dentro restano più umide. Devi pero trovare la quadra giusta perché se è vero che restano più umide dentro è anche vero che questa umidità se troppa potrebbe voler uscire dopo essersi raffreddate e se va verso la crosta la fa di nuovo ammorbidire.

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