Ciabatta-brødets fristelse
Ciabatta Bread is a great comfort food. It is crunchy, chewy, and soft with a unique flavor.
Ingredienser
Dej
- 500 g / 17.6 oz Wheat Flour for Bread (sometimes called Strong, or Force Flour)
- 400 ml / 1.7 cups Cold Water
- 15 g / 3 tsp Sea Salt
- 20 g / 0.7 oz Fresh Yeast (also called Baker’s Yeast), or 7 grams Dry Yeast
- 30 g / 2.5 tbsp Olive Oil
Dusting
- 200 g / 7 oz Wheat Flour for countertop and dusting
Sådan gør du
- In a large mixing bowl, pour in the Wheat Flour and crumble the Yeast into the flour. Add the Cold Water and mix thoroughly with a rubber spatula into a sticky dough, about 5 minutes.
- Grease a clean bowl with one-third of the Olive Oil, about 10 grams. Add the dough evenly and cover with plastic wrap. Set aside until it doubles in size, about 3 hours.
- Add the Sea Salt and mix thoroughly, which reduces the size to half. Cover the bowl and set aside for 2 hours.
- Pour the mixture into a well-greased 20 x 35 cm oven pan. Push down and spread evenly with a rubber spatula. Cover with a matching size pan or plastic wraps. Set aside until it doubles in size, about 4 hours.
- Dust your countertop with a good handful of flour. Pour the very sticky dough onto the flour. Without kneading, spread the wet dough gently until it forms a large rectangle, about 25 x 30 cm, and about 2 cm thick.
- Cut the rectangle into halves. Taking one half, fold one-fourth of the dough gently over onto itself. Brush Olive Oil on top of the folded dough. Gently fold again. Brush on oil. Fold again. Dust the folded roll on both sides with a generous amount of flour. Tuck the ends of the roll underneath to make a nice oblong shape (30 cm long). Repeat the same for the other half of the dough mixture. Let the two loaves rest on the countertop for 45 to 60 minutes.
- 15 minutes before the loaves are finished resting, turn the oven to maximum power (250 C/ 480 F) and place a medium pan full of water on the bottom rack. Meanwhile, use a metal dough cutter/spatula dipped in flour to cut the loaves into thirds. Place the pieces upside down and one inch apart onto a slightly greased (or onto a sheet of baking paper) baking pan. Note: the tops of the pieces should have a generous dusting of flour.
- Turn the oven down to 220 C (425 F). Be careful of the steam when opening the oven door! Place the pan with bread on the middle rack and cook and steam for 15 minutes. Carefully take the very hot water out of the oven. Continue to bake the bread at 220 C / 425 F) for 20 more minutes until the bread is golden brown and very crusty. It should be hard when touched. Remove from pan and set rolls on a rack to cool.
Noter
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