Chef says, let’s make ciabatta, my oven bakes better than yours. In case you didn’t know, my oven is also a small disaster, it burns everything it catches. :)))
Well, said and done, I go to the home of the miracle oven and the process went as follows: Chef made ciabatta and I looked at him. :)) I also tasted the result in the end, on the word of disaster. 😀
As with any bread recipe, it requires exactly measured ingredients (the number two reason why someone else had to implement this recipe, because I don’t really measure things… 😛).
For 2 pieces, I measured 385g of 650 flour, 7g of salt, 38g of olive oil, 2g of dry yeast and 288ml of water at a temperature of 25 degrees. Did you also get lost among so many quantities? 😛 Water with yeast, oil, flour and salt, mixed well with a spatula (or by hand) directly in a box after which is left at room temperature for 45 minutes with lid on or a plastic wrap. After 45 minutes, the dough is wrapped about 4 times – once in each of the 4 directions – after which it is left to rise for another 30 minutes; repeated the process, left for another 30 minutes, and left for 40 minutes. Sprinkled with flour, turned it out of the box on the table, cut into 2 pieces, covered with a towel and left for another 30 minutes. Then transferred to the oven, about 20 minutes at 220 degrees.
Another way is to throw the ingredients in the robot (rounded – 400g flour, 300g water, 7g yeast / salt, 2 tablespoons oil), mix them, then leave them in the fridge for about 12 hours, to rise slowly. Packed once or twice, formed, left to sit for a while, put in the oven and voila, you have ciabatta.
Logically, I feed myself until I couldn’t. :)))
The good part is that it is relatively easy to make and it does not require advanced skills in the field. The downside is that you need a good oven – with a bad one, it comes out ok, but you have to guess the temperature and the cooking time.
See here all the disasters in the kitchen.