I almost always bake bread myself, sometimes in the oven, sometimes in a bread machine.
We fell in love with this bread with Italian roots precisely because of its porosity and the ability to add whatever we want to it: seeds, nuts, onions, cheese, olives, dried tomatoes and peppers.
In general, as you may have guessed - ciabatta, bread is not sweet and goes to main courses.
Ingredients:
450 gr. flour for dough + 100 gr. for dough
1 glass of water for dough + 100 ml 100 ml in a dough
0.5 tbsp. l. Sahara
1 hour l. dry yeast or 20 gr. fresh
olive oil (sunflower oil is possible, but with olive it is more interesting)
0.5 tsp l. salt
3 onions
Preparation:
1. Mix 100 gr. In a bowl. sifted flour, 100 ml of warm water, yeast and sugar.
Stir the dough, cover with a napkin and put the dough in a warm place. Let it rise for 20-25 minutes and wander a little, quite a bit.
This is a deviation from the classic Italian recipe, where the dough ferments for 10-12 hours.
2. Sift the remaining flour. Heat the water and mix with olive oil.
3. Introduce liquid into the dough and add flour and salt. Stir everything.
4. Do the bow separately. First, peel it, chop it into cubes and fry until golden brown in olive oil or butter. The onions should not burn or become crispy.
5. Put the fried onion until golden brown and cooled in the dough.
6. Knead the onion dough with your hands for at least 20 minutes. Transfer it to a greased bowl, cover with a clean towel on top and place in a warm place for 1.5 hours to rise.
7. After increasing in volume, place the dough that has come up on a flat surface. Important! You don't need to bend him.
8. Divide the dough into pieces, the number of pieces depends on how many ciabatta will be.
9. Gently form a rectangular long loaf from each part and transfer it to a baking sheet covered with parchment.
10. Dust the surface of the ciabatta generously with flour and leave in a warm place to proof. Products should double in size.
11. Preheat the oven to 210 degrees, put a small metal dish or a frying pan with water on the lower level to generate steam, almost a bath.
12. Place the ciabatta trays in the oven.
13. Bake the ciabatta in the oven for about 15 minutes.
14. Then remove the container with water and reduce the temperature to 200 degrees. Bake for another 10-15 minutes.
Cool the finished bread on a wire rack and serve.
Enjoy your meal!
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