Rye ciabatta
Description
The baking process is simple and quick. If you've ever made ciabatta before, you probably know it's usually made with wheat flour, resulting in a light interior and an aromatic brown crust. But there are other options, and in many countries, people prefer this interesting recipe for rye ciabatta. Essentially, adding rye flour doesn't change much, but the crumb becomes darker, more similar to regular bread, and in my opinion, the taste becomes richer and more authentic. Try making rye ciabatta at home and decide for yourself which version you prefer. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Pour 50 ml of warm water into a bowl and dissolve the dry yeast in it.
- 2
Step 2
Pour this mixture into a deep container, add another 150 ml of warm water, rye flour, and sugar, then mix well.
- 3
Step 3
Add the grain mixture as well, mix all the ingredients, and let it sit for 3 hours in a warm place.
- 4
Step 4
Next, we add wheat flour to the starter, pour in the remaining warm water, and add salt. We knead a smooth dough, cover it with a towel, and place it in a warm spot for 12 hours.
- 5
Step 5
After the time has elapsed, we carefully transfer the dough into a baking pan, cover it again with a towel, and let it rise for another three hours. Then we sprinkle its surface with rye flour and place the ciabatta in a preheated oven at 165 degrees for 35–40 minutes.
- 6
Step 6
When the surface of the ciabatta develops a brown crust, remove it from the oven and place it on a rack to cool, then slice and enjoy authentic Italian bread.