Jak si vyrobit Ciabatta Rolls a chleba doma

Křupavý, žvýkací ciabatta je dokonalým společníkem na misku polévky nebo těstoviny.

Křupavý, chewy ciabatta is the perfect companion to a bowl of soup or plate of pasta.

Start the night before with making the biga. Stir together 5 oz flour, 4 oz water, and 1/2 tsp of yeast until it forms a thick paste.

The next morning, the biga will look soupy and bubbly.

Rozpustit 1 tsp of yeast in 17 oz of water, then add the biga. Break the biga up with your fingers or a spatula until it's partially dissolved.

Směs in 20 oz of flour and 2 tsp of salt to form a thick, shaggy dough. Let this stand for 10-20 minutes.

Směs at medium speed for 15 minutes. The dough will start off very loose and then gradually pull together into a ball that slaps the sides of the mixer. This photo is partway through mixing.

The kneaded dough will be smooth and glossy with no lumps. It will puddle back in the bowl; this is ok.

Pokrýt the dough and let it rise until tripled in bulk.

Když ready to shape the loaves, sprinkle your work surface generously with flour and set out two sheets of parchment.

Otáčet se the dough out onto your work surface and sprinkle it with more flour.

Rozdělit the dough into two loaves or 16 rolls.

Jemně transfer the loaves or rolls to the parchment and dimple the surface of the loaves with your fingertips.

Předehřejte the oven to 475°F while the loaves rise.

Upéct the loaves for 20-30 minutes, until the crust is a deep golden brown.

Nechat them cool completely before chowing down.

Kdo nemá rád dobrý ciabatta roll? Tam je kůra, která je nejprve ostrý, pak žvýkací. A pak to měkké houbovité drobky se všemi jejími krásnými otvory, které jsou ideální pro vyčištění posledních kousků omáčky z desky. Nebo pokud dáváte přednost, rozmazání s džemem a jíst, zatímco je z trouby ještě teplé.

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