The ciabatta, Italian or ciabbatta giabatta , is a bread from Liguria , although some argue that its origins date back to Roman times. Currently you can find in all regions of Italy and much of Europe and the U.S.. It is characterized as white bread, usually presented in a rectangular, crispy crust and porous texture, so much so that comes to sound hollow when tapped. Its composition is nearly identical to that of breadsticks varying the molding and firing. Ciabatta bread, with its Mediterranean roots, often with oil olive among their ingredients and sometimes, whole wheat. The famous panninis are, in theory, this kind of bread.
To make this recipe will use two techniques confectioneries interesting: preferment " poolish " and fold the dough called " foolding ."
The poolish :
is a preferment , also called a boot, or dough, used in the preparation of bread. Fairly liquid texture, is usually a simple mixture of flour, water, yeast, and added to the dough before kneading as a substitute for yeast. Although they have declined in popularity as direct complements of yeast in bread, as bakery improvers do similar work without any rest and recipes have been simplified to a commercial level, the preferment are widely used in artisan bread recipes.
The origin of Poolish goes back to the Polish bakers around 1840, hence its name, and became popular with his arrival in France in early 1920.
The foolding :
The foolding folds is to make the dough in a determined. This technique is often closely linked to the use of poolish in the recipe and something wet mass. Technically
foolding that serves of yeast cells in contact with all parts of the body, thus acting on the almidol flour and produce gas. That is, to mix, while we avoid breaking the gluten structure. In short, we bring new food to the yeast.
Recipe:
Poolish , to prepare the day before:
1-2 grams of yeast (1 / 4 teaspoon Coffee )
130 g.
water 120 g. bread flour
For bread:
The poolish
290 g. bread flour.
10 g. brewer's yeast
120 g.
water 25 g. olive oil.
7 g.
salt
Poolish :
The night before mix the flour with yeast, giving way to volan and incorporate water into the center. Mix well with a spoon until a sticky dough and something liquid. Let stand overnight (between 10 and 15h. approx) covered with a cloth that transpire.
Bread:
1 - Sift the flour and baking powder. Then incorporate poolish and other ingredients: water, salt and oil. Mix with mixer or by hand if that hand will devote considerable effort to obtain a homogeneous, elastic and slightly sticky, if too sticky add a little flour. Nor should spend kneading, especially if use bread machine or stand mixer, you have to stop in our body has the features named.
2 - Shape rounded and oiled the entire exterior of the ball. Let stand for half an hour in a warm place, preferably the oven, about 35 °, covered with a cloth.
3 - After this time put on a floured surface. Treat mass carefully trying not degas , ie not to press too hard to keep the pores created in yeast. That is because we do ciabatta, bread very porous. Extending the carefully pressed a bit, forming a rectangle. We left half, getting two strips. We extend each strip into a rectangle. Fold in pastry making what is known as foolding ("binding"), as shown in the photos:
One side to the center and seal.
The other side towards the center and seal. Fold in
half lengthwise, horizontally. Seal. You must be a rectangular piece. To facilitate sealing
can get wet slightly fingertips with water.
4 - Leave for another 45 min . in a warm place, such as the oven at about 35-40 °
5 - Baking with steam. For this reason, some ovens have a plate prepared expressly to fill with water and the oven fills with steam. If not us ride our way: placing a container of water inside the oven. It is desirable to heat the water on the fire until herb baked as much heat it will cost. Heat oven to 250 °, and introduce the container with hot water. Just before putting the loaves in the oven sprinkled the walls with a water spray in order to gain even more steam. We lower the oven to 220 degrees and enter the chapatas for a period of between 20 and 30 min . Aware that sometimes the presence of water can slow the baking and can take longer. Also monitor not roast you over the top or bottom, sometimes it is necessary to turn to the mid-baked breads. Know that it is ready for its light golden color and because the beat has to sound hollow. Allow to cool and set. Among other things we know if we have succeeded to see that the crumb is full holes or "eyes."
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