Rye ciabatta
Description
The baking process is simple and quick. Ciabatta with rye sourdough is an aromatic Italian bread with a crispy crust and a porous, moist crumb. Thanks to the rye sourdough, the ciabatta acquires a slight tanginess and a unique depth of flavor. It pairs perfectly with soups, cheeses, and olive oil. The baking is complete. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for making ciabatta. You can use any rye flour of varying grind coarseness, as well as wheat flour of any type. The amount of coarse flour, including whole grain, should not exceed 50%. Use cold water for mixing the dough to avoid raising the fermentation temperature, otherwise the dough will start to break down quickly.
- 2
Step 2
First, prepare the starter. Take the starter culture, dissolve it in the prepared water, and add rye flour. Mix the ingredients until smooth. Cover the container with a lid and let it sit in a room with a temperature not exceeding 25°C for 8–10 hours.
- 3
Step 3
Combine both types of flour and sift through a sieve, then add salt.
- 4
Step 4
Mix the starter with water, stir, and combine with the dry mixture. Knead the dough and let it rest for 10–15 minutes for autolyse.
- 5
Step 5
Knead the dough well by hand or using a stand mixer with the "hook" attachment. The dough should become smooth, elastic, homogeneous, and glossy.
- 6
Step 6
If kneading the dough by hand, use the stretch and fold technique every 30 minutes for 1.5 hours. Do not punch down or roll the dough, trying to preserve the air bubbles inside. Stretch the dough into a rectangular sheet. Mentally divide the rectangle in half. Fold the opposite edges toward the center, moving them toward each other. Then fold the dough from the opposite sides in the same manner.
- 7
Step 7
Grease a bowl for proofing with a small amount of olive oil and place the prepared dough into it. Cover the bowl with plastic wrap and let it rise at a temperature not exceeding 25°C for 3-3.5 hours. The dough can also be placed in the refrigerator, which will extend the fermentation time.
- 8
Step 8
The finished dough will rise and become porous.
- 9
Step 9
Sprinkle the work surface with flour and turn the container with the dough onto it.
- 10
Step 10
Round the dough piece and use a scraper to divide it into two parts. Using the same scraper, seal the cut edges by tucking them underneath.
- 11
Step 11
Place the dough pieces onto parchment paper generously sprinkled with whole grain rye flour. To prevent the dough from sticking, form a rim with the parchment paper. Lightly dust the top with flour and cover the ciabattas with a kitchen towel or plastic wrap to keep the dough from drying out.
- 12
Step 12
While the products are proofing, turn on the oven and heat it to 240 degrees. If you are baking ciabattas on a stone, baking sheet, or in a form, they should be heated as well.
- 13
Step 13
Transfer the prepared semi-finished products into a baking form. Bake the ciabatta with steam. If you are using a baking sheet or stone without a lid, place a container of water on the lower rack of the oven and bake the bread for 15 minutes, then remove the water and continue baking for another 10 minutes without steam, keeping the temperature unchanged. If you are using a pan with a lid or cover, there is no need to place a container of water in the oven. Bake for 15 minutes with the lid on, then remove it and continue baking uncovered until the bread is nicely browned.
- 14
Step 14
Cool the finished bread on a rack.
- 15
Step 15
Bake homemade bread, it's a real pleasure!
- 16
Step 16
Remove from the oven and serve warm or cooled.