Yeast-free ciabatta
Description
Tasty baked goods for the whole family. Want to make real Italian bread? Then make ciabatta. It’s a very delicious bake with a crunchy crust on top and a porous crumb inside. True, you’ll have to work a bit, but the result is worth it. A detailed step‑by‑step guide will help you tackle this task. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour 215 ml of water into the mixing bowl and add the starter.
- 3
Step 3
To let the starter spread well, knead it with your hands.
- 4
Step 4
Add the sifted flour and knead the dough.
- 5
Step 5
Let the dough rest for 30 minutes, then three times, every 20 minutes, add 15 ml of water. At the same time, fold the dough, without trying to stretch it too much—just pull it to the side and fold. In total, you need to make about 9 folds, spaced 20 minutes apart.
- 6
Step 6
After you have added water three times, 15 ml each, add the salt, carefully integrating it into the dough.
- 7
Step 7
When folding next, add olive oil.
- 8
Step 8
After the final (ninth fold) the dough’s structure is already sufficiently developed, the dough has become airy, bubbles have appeared, which you should try to preserve; work with the dough very gently. Leave the dough covered with plastic wrap in a warm place for another 2 hours.
- 9
Step 9
Dough after 2 hours.
- 10
Step 10
Dust the work surface of the table with flour; you can add a little bran, lay out the dough, and carefully divide it into two parts.
- 11
Step 11
Transfer the pieces onto a baking sheet, preheat the oven to the maximum temperature of 240‑270 degrees. Bake with steam for about 20 minutes. To generate steam, you can place a pan on the lower rack and toss 5‑6 ice cubes into it.
- 12
Step 12
Let the finished ciabatta cool on a rack.
- 13
Step 13
The ciabatta turned out with a crispy crust on the outside and a porous crumb inside, very tasty. It's impossible to resist breaking off a piece.