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My recipe

Ciabatta (Poolish method)

Introduction

I have a wide collection of ciabatta recipes – with different flours, different leavening agents, from different authors. Some recipes are successful, some are average, some don’t suit my taste. The recipe below is one of those perfect ones – it answers all my ciabatta requirements and easy to make.

Ciabatta

POOLISH

  • 200 g flour (12-13% protein)
  • 200 g water
  • 3 g fresh yeast (1 g dry yeast)
  • Dissolve the yeasts in the water
  • Stir in the flour and mix it for 15 min, cover with the cling film and leave for 4 hours in a warm place (22-24°)

OTHER INGREDIENTS

  • 200 g bread flour
  • 80 ml water
  • 6 g fresh yeast (2 g dry yeast)
  • 1 tsp honey (sugar, molasses) optional
  • 1 - 1 1/2 tsp salt
  • Rub the yeast into the sugar, add in the water, the polish and stir well
  • Gradually sieve in the flour, mixing well after each addition. Add salt at the end
  • Mix for 20 min in a food processor or with a standing mixer
  • Cover and allow to rise for 30 min
  • Generously dust the baking tray with the flour. Divide the dough into 2-3 pieces and shape them into rectangles. Transfer the rectangles into the baking tray, leaving 4inch between them, sprinkle with the flour and cover with the kitchen towel. Allow to rise for 40 min
  • Place the dish with the boiling water into the bottom of the oven. Bake at 225C for 15-17 min.
Thoughts and Ideas

This is a very delicious ciabatta recipe. You can make 2-3 loaves of the regular ciabatta shape and size or many small ones. I used Hovis white strong bread flour, 13% protein. I used bread maker to knead both poolish and the very dough. I also left it to rise in a bread maker. It would be quite difficult to knead the dough with the hands, as the dough is very liquid. To shape the dough, oil your hands.