Vipect ciabatta at home. Ciabatta - description with photo and calorie content; cooking spravzhny and swedish italian bread (video recipe); іz chim їdyat product; melancholy that Skoda

22.04.2022

Do you like to cook bread with cicavi recipes? So please your loved ones and relatives with original bread from Italy itself. What can we do on the street? Well, of course, the recipe for ciabatti is a popular bread for eating and making savory snacks.

This recipe was victorious for the preparation of bread in some regions of Italy. Moreover, in the skin of them, the wines of their own authority. The only thing that has gone down is the hour of the fermentation of the dough, the mіtsnіst of the grain, and the fluffy structure of the viscous m'yakush.

For the preparation of this savory Italian bread, you need a minimum of ingredients, and a lot of hours. The very beginning of the process of long-term wandering is tіsto chabatti otrimuє its unique relish and structure.

Trivala sourdough (more than 12 years old) allows the dough to fill with relish and sourness. And the axis is set at the hour of wandering, the bulbs repeat, as if chaotically rotting in the middle of the tist, after the vip, they give the m'akushu a great number of little girls.

The uniqueness of ciabatti allowed it to become popular in Italy, and in Europe. І this year її it is possible to learn practically at the skin supermarket. The diversity of recipes and tastes allows you to choose such bread, which will make you relish. Even though the warehouse or the price of the purchase of chiabatti does not call you in power, you can always cook it in your home minds. Shorazu, adding something new to the Italian recipe, you can surprise your loved ones with the unique taste of bread.

classic recipe

For the cob, we would like to suggest to you a classic recipe for cooking chiabatti at home. Connoisseurs know that the most delicious bread comes out, like vipkati yoga in the oven. The most pompeian, as if on the cob, was an ideal place for cooking homemade pizza. However, not at the skin in the kitchen, but to make such a “miracle” at the zamіskom booth. But don’t be angry at the varto, wind up the shards at the top, as if you cook chaabata in the oven, you can enjoy the taste of this unique bread.

Father, what do you need to cook ciabatta? Write down the recipe.

To create a unique test, you need to take:

430 g boroshna
330 ml of water (bazhano, sob won bula room temperature);
1 teaspoon of salt;
1 g dry yeast.

Now let's move on to the process of preparing chiabatti at home, which is better to cook in stages.

If you want to cook Italian bread according to the rules, then it’s better to cook it in the evening, then put yoga for wandering on the night, and cook the vrants in the oven and still warm taxes on the table.

The process of preparing the dough looks like this:

Preparing for the brewing:

Let's make bread savory, create bagan in an electric oven steam. For this, you can squish water to the bottom or use a spray gun.

After cooking, let the Khvilin 20 bread infuse, after which you can enjoy the marvelous relish of the Italian divine.

Ciabatta with cheese and cibulei

One of the most delicious and original recipes is ciabatta with cheese and cibula. Її vipіkannya borrows mayzhe stіlki for an hour, as if in vypadku with a classic variant, but additional ingredients to slacken її relish more tsіkavіshim.

To prepare ciabatta with syrah and cibula at home, you need:

borosno (5 ½ bottles);
sil (1 ½ tsp);
svidkodіyuchі dry drіzhdzhі (1 ½ tsp);
heat water (600ml);
a pinch of zucru;
roslinna oliya (1½ tablespoons);
qibulya (1 pc.).

Like in the first version of the recipe, ciabatta is prepared for a long time, so try to properly unravel the hour. Zvichayno, є і recipes for a swedish preparation, but in this mood the stink is not suitable.

For the cob, it is necessary to prepare the leaven. With the help of the method, it is necessary to mix a portion of the drizhzhiv with a bottle of warm water (not hot!). Follow the check until the drizzle fills up with water. Let's give it back to the pros_yane borosno (2 flasks). The consistency of the dough is not guilty of being something rare (approximately, like on pancakes). Ale and thicker work is not necessary. You can mix it manually with a spoon. In order for the spirits to become more active in their activities, add a little bit of zucru. Now the sourdough is ready, you can place it in a warm place and cover it with a towel.

Ideally, sourdough can be prepared close to dobi. And yet, you don’t have a lot of time, you are guilty of budding if you want to be 4 years old.

Let's move on to the preparation of the cibula and the sir. Clean the cibula, slice it finely and lightly grease it in a frying pan. Sir, trim with small cubes.

Now I turn again to leaven. Throw strength into it and try to pour about 400 ml of water in small portions. Pour in Oliya here. Step by step, vimish and after the fact that the water has risen, add more trochs of boar (which is left out).

Now, with wet hands, it is necessary to vimіsiti tіsto, until it breaks more often in the middle, making it stronger. Give qiu masu a qibu ta sir.

Everything is left for 50 minutes of calm and warmth, and then we fold it neatly sideways to the center. Let's do it again for 50 minutes, let's calm down and put it together again.

Now I’m ready to divide the masa into 2 parts and spread it on a leaf, which is a densely boiled boar. Mіzh chiabatta you can put a towel, so that it does not rise, and 40 strands of wool in peace.

While it's quiet, let's put the oven in a pot with water to make a bet. After that, yak exactly did, put yogo in the oven for 30-40 quills. I axis, ciabatta with cheese and cibulei is ready.

Other recipes

Cream of descriptions of two recipes, є th іnshі. The deyakі give the opportunity to cook this bread significantly more quickly, quickly, so that it fermented tightly. But if you look at it, and if you make a chiabatta, then the taste will not be the same. Aje same dovga sourdough to sour the trochi.

Crimea tsibuli and siru, spicy herbs are often added to ciabatta. And just like that, the hour of sipping the aroma will fill not only the kitchen, but also the resting place. Also, olives and marjoram are often put in it. And if you add milk to the dough, then you will take a little more taste.

Cream of direct recognition, whose bread is considered the best for preparing sandwiches and bruschetti. Likewise, miracles appear on the grill.

You can easily cook the glorified Italian ciabatta at home, not more for cooking, as you love the Italians so much and do not show life without it. Also, today we have ciabatta at the home minds of the spirits: the recipe from the photo - everything is ingeniously simple!

Ciabatta... Listen carefully to the name. Nachebto the Mediterranean Sea gently hits your feet, and you sit in a quiet restaurant on a birch with a kelich of garnet wine. It is marvelous to recognize that this is such a delicious dish, that the dumb spirits of old Italy are really young and came to us not from the records of Italian gentlemen, but as a distant result of the experiments of a certain specific person - Arnaldo Cavallari. Moreover, the motley sound of calling my original means ... slippers.

Ale, let's not hurry up with the roses. Who said that a new recipe cannot be kind, wonderful, wonderful? Hrumka is a thin grain, which attracts the springy m'yakush with majestic pores, a delicate noble aroma is the result of a trival vizrivannya of the dough - and a special relish, which is important to describe, but you can only taste ... Chiabatta - truly marvelous bread. Having been born by centuries of the classic Italian countries, the wines fit so harmoniously into the culinary traditions of the region, to live there forever.

How to cook ciabatta

The original recipe, of course, you know the winemaker. Before the speech, Cavallari having registered the copyright for the new one and having registered the name. If you are in Italy, in the town of Bottriga, you can see the master class of Arnaldo and watch the people of the right chabatti (and remember the technology, of course).

Classic ciabatta

water - 330 g
sil - teaspoon
dry yeast - an eighth part of a teaspoon
borosno with high protein content - 250 g
semolina - 150 g
olive oil - 1 teaspoon

Mix it up with a mixer on a large swedishness 10-20 strands (an important part of the process) leave to tinyatis in a warm bowl, covered with plіvkoy. Wandering is due to go for 10-12 years, and readiness is determined by the moment of its maximum rise. As soon as the rіven dough is lowered, the chiabatta needs to be cooked to a boil, otherwise it is hard to ferment and the bread will not go in.

From the capacity, in which it was coldly rotting, they put it on the table, good sips of flour, and even more - with semolina. Divide into two parts (didn’t mess it up, work carefully with this, like that!). After the first step, transfer the workpiece onto a sheet with parchment and put it in a hot oven.

In the middle of the oven it is necessary to improve the moisture, so that the pick was puffed properly and became thin.

Bread is brewed for 30-35 khvilin, and when ciabatta is ready, when tapped, you see a characteristic dull sound.

The dough, which fermented, gives noble bread, trochs of sour “homemade” relish and aroma.

To speech, to that miraculous Italian bread, ours just miraculously go. Vіdmіnniy obіd v zmіshannі stіlіv!

Shvidka ciabatta at home, a simple recipe

225 g water;
sil - 1.25 tsp;
dry drizzle - 1 tsp.

All ingredients sizzle near the bowl of the combine, or we mix it up at the bowl, which is handy for the victorious mixer. The month is clear on high swedishness, about 20 quills. Intensive mixing greatly changes the structure of the dough. As soon as it comes out of the back, until the end, the zamіsu becomes thicker and more elastic, literally winding up on the shovel, it climbs to the center of the bowl.

Quiet stands by the warm mist under the stove. The trivality of wandering to lie in dry land - ready to be ready to become rare again and begin to bubble up strongly.
They gave the procedure for the vypіchka itself, like for the classic ciabatti.
Important trinkets:

The blanks are placed on the deco rose.
For priming the necessary moisture, place a container with water on the bottom of the oven. The sooner you clean up the water, Tim will be a Kirk.
Semolina - tse refined kernels of wheat grains. It is grown in semolina, which is prepared from durum wheat varieties. If you don’t have semolin, you can beat the manna groats, even though it will be a small step in the original recipe.
Peretrimane is rottenly littered with the spirits. Cooking bread for a classic recipe, don't miss the moment of your newest arrival.
Do not pass the hour of zamіsu - because of this, the quality of the finished bread decreases.
High content of protein in boroshn (strongly boroshn) - 13% and more.
The classic recipe for chiabatti has little hype. This is not a pardon, but the appearance of one who has been wandering for a long time.

Why serve ciabatta

You can just with water. The bread on the floor is savory, so there are no additives for you. Ale popular among the world of wines zdobuv as a basis for sandwiches.
I, obviously, ciabatta pidide to hot first grasses.

Shvidka ciabatta on a great boroshni

And more about those, how to cook ciabatta at home at the oven - the whiskey of the "strong" borosna - the specialty of the recipe for this bread is important. And if you don't know if it's for sale, you can cook ciabatta with pure wheat flour. In this way, the pulp will be a little less springy, and it can be smaller, but still exactly repeat the whole technology (a long time mixing with a mixer, standing the dough until a large number of bulbs appear, carefully turning with blanks and boiling roses in good іgrіtіy dukhovtsі, schob shvidko hid kіrka), then all the same take away ciabatta - high bread with great pores and a crispy taste.

225 g water;
300 g of borosna (from the total amount of protein not less than 13%);
sil - 1.25 tsp;
dry drizzle - 1 tsp.

Cooking homemade ciabatti

Sip the ingredients in the bowl of the mixer.

Turn on the test mixing mode with maximum speed. On the back it will be rare.

Order it at a maximum crispness of at least 10 whips. After that, you will become more viscous.

Stop roaming under the heat until bright bulbs appear. Transfer to the surface, sip the sum of borosna from semolina (or semolina).

Form dovgastі batoni, not vimіshuyuchi tіsto (from the sides of the sides sip with semolina), add їх for 30 strands and transfer to hot deco. Bake in a hot oven at 250-300 ° C for 5 minutes, then change the temperature to 200. Put a plate of water in the oven. Until ready. Until such a bread miraculously pіdіyde sir, olives abo.

Since then, we have already mastered ciabatta in the home minds of the spirits, the recipe from the photo will help you to make this wonderful bread and delight the household! Good appetite!

Today we have one more Italian white bread recipe - Ciabatta. Ciabatta in domestic minds get ready, but you need an hour. Adzhe ciabatta - tse bread of a thriving ford, for the preparation of such an id is not less than 12 years old. Give respect that ciabatta can be worked with fillings, for example, s.

Ciabatta

5 of 1 reviews

Ciabatta in domestic minds

How to cook ciabatta at home

Vipichka

Cuisine: Italian

warehouse

Borosno wheat - 500 g,
water - 300 ml
dry yeast - 2 teaspoons,
tsukor - 1 tbsp. spoon,
sil - 0.5 tsp,
olive oil - 2 tbsp. spoons.

Cooking

Spread the boar well, add yeast, strength, zucor, olive oil, pour warm water. Zamіsiti іsto. It may be too soft and sticky, so when kneading, smear your hands with olive oil.
Then we cover it with a towel, put it in a warm place for 1.5-2 years, then hug it lightly, cover it with grub and put it in the refrigerator for nothing. Lies, proceeding to the preparation of the dough, it is important that you don’t crush it too much and work with it carefully.
Dali, form an oval loaf from the dough, put it on a sheet and give 40 quills. Brizkati with water and vipkati at a temperature of 200 degrees 30 hvilin (in the ovens, clothes can be washed with water).
Ready white bread to cool on a rack, and then sprinkle with flour.

Savory! Ciabatta in domestic minds

Today we have one more recipe for Italian white bread - Ciabatta. Ciabatta in domestic minds is prepared even more simply, but you need an hour. Adzhe ciabatta - tse bread of a thriving ford, for the preparation of such an id is not less than 12 years old. Respect that ciabatta can be made with fillings, for example, with pesto sauce. Ciabatta 5 from 1 reviews Ciabatta at home Rozdrukuvaty How to prepare ciabatta at home Author: Povarenya Cuisine: Italian Ingredients Boroshne wheat - 500 g, water - 300 ml, dry yeast - 2 teaspoons. . spoon, strength - 0.5 tsp, olive oil - 2 tbsp. spoons. Ask for a handful, add drіzhdzhi, strength, ...

Good day! How do you know if you can taste the right Italian bread at home? I think that there is nothing extraordinary in anyone. If you learn yoga pekti, then you will not want to eat anything else. For example, ciabatta, the recipe for lowering it, is prepared at your oven, antrohi does not compromise on its characteristics of the Catalan chia.

The dough for preparing ciabatti can be called a test for lazy people. On the right, the exchange procedure is daily. And the process of vistoyuvannya lasts until the age of 12 and at that time you can take care of your rights. Ring out for ciabatti It’s handy for those whose work schedule doesn’t allow you to take up the brew through the strictness of the canons for preparing the steam. You can take a piece of Italian chiabatti with cheese with you to work. Such bread is not dirty to put on the holy table. Vіn duzhe garni, especially on the rose: large, razor-sharp porosity, that crimson golden pick.

Tasty vipіchka does not mean expensive ingredients. Italians do not like anything zayvogo, if they are ready. Ciabatta - tse borosno, water, drіzhdzhі that sil. And, as usual in Italy, bread under such a name is baked differently in the skin area. Ale є th bedroom rice:

Form. Ciabatta - straight-cut bread, irregular outlines, to that wine without a form. At the translation of the Italian "ciabatta" there is a slipper. It can be said that this bread is rightly guessing slippers. So great, 45 roses.
Ciabatta maє a hard pick, as if you see your own sound, like clicking on it. The shkіrka is short, on it there are separations in the towel, in which it was cold.
Ciabatta is all made up of diroks, - so you can give it to the skin, whoever you try it.
M'yakish is not friable, but rather humovy, with a slight sourness through those that are ready for sourdough.

Classic Italian bread recipe

Let's propagate. So you can see how the classic ciabatta is getting ready, the text accompanies the photo. Otzhe, let's do it. We prepare the necessary components: water, strength, yeast and borosno. I took an orphanage as a deputy. So m'yakush becomes m'yaksh.

Boroshno - 410 gr;
water - 300 ml;
dried fresh - 1-2 gr (dry - on the tip of a knife);
sil - 1 tsp. without top.

A small number of drіzhdzhіv are explained by the fact that it is exactly 12 years old. For this hour, drіzhdzhi multiply and achieve good earnings. Smіshuєmo drіzhdzhі z water that silly, boroshn we put stіlki, schob it was cold rіdke. You can skip this step and mix thicker.

After 4 years, the dough will grow at the sprat of times.

Domishuemo everything is borosno. It is necessary to mix it up to smoothness.

After 4 years, it will rise strongly, and in the middle, great mikhuri will be established again.

Pіdpilyuєmo stіl boroshnoy. Vikladaemo quietly.

At the same time, it’s not overwhelmed and it’s not roaring yoga. Practice with him more delicately. Gently stretch yoga at different sides, so that it becomes a square.

Let's store it, as shown in the photo.

Pіdpilyuєmo yogo flour | boroshnoy | And vykladaemo on a new test.

Quite for chiabatti m'yake, so that it would take shape, turn the towel or creak with violins.

How to perform ciabatta in the oven?

The secret is that you can turn on the back of not only the oven, but deco. While the bread is crumbling, we brush the sheet with oil and turn on the oven. For 5 quills before the cob of brewing, we put a leaf. Then we put it on a new ciabatta with a seam to the bottom and put it in the oven. You can also cover the sheet with foil.

One of the secrets of the hard pick has been lost. For whom, in the spirits, water can be promoted. How can I reach, verse to you. You can spray water from a spray bottle, or put a container of water in the oven later, as it will be lost during boiling.

Ciabatta is ready. Її can be prepared with various additives: from qibulei, chasnik, sir or. Zvajayuchi on those who want to imitate exactly after that, like it went out, it is not possible, it is necessary to add spices when mixing.

Cooking ciabatta at home is really possible. Good luck at the culinary jokes!

How to play homemade ciabatta in the oven

Take the simplest recipe as a basis for homemade ciabatti. Vіn vіmagaє great zusil z vіshuvannya khlіbny tіst, ale vіmagає hour of wandering. It is optimal to put the anniversary on the eighth - nineth evening. Vranci to formulate ciabatta and spectacles її. In this order, approximately until the eighth morning, there will be savory fresh bread with a crisp, smeared grain and lower m'yakush with "dirks", which are similar to dirki in good cheese.

Respect! Kastrulya, for obsyagy, may be five times larger, lower obligated to the test during mixing.

1. Drіzhdzhi vsipaty near the water. The water may be slightly warm, the lower temperature in the room is about 30 degrees.

2. Vsipati borosno that strength. Mix it gently with a spoon or with a spatula, do not stir it with your hands and do not shake it with a saucepan. Quietly come out more, lower for other varieties of bread.

3. Suitable dough for ciabatti about 7 - 8 years old.

4. When this process is over, you need to take a sheet. Close it with a baker's paper and wisp on a new sprat of a spoonful.

5. Gently wilt half of the dough.

Put yogo on the flour | borosno | and turn up all the chotiri edges up, forming a straight chiabatta.

Similarly, add it to the other part of the test.

6. A well-formed looking ciabatta should last another year.

7. Place a tray on the bottom of the oven. Pour tudi about one div vodi. It is necessary for the maximum consumption of ciabatti for an hour of cooking the oven. In Italy, ciabatta is cooked in wood-fired ovens, as if they bake soft soft bread and crunchy bread.

Place deco with bread in the center of the oven. Set the maximum temperature. As a rule, for pobutovyh ovens tse +240.

8. As soon as the upper streak turns brown, the fire fades.