Today I bring you a very quick and easy recipe to obtain Ciabattine in less than 6 hours.
A Ciabatta is a traditional Italian type of bread (specifically from the Veneto region) used to make the delicious Panini. The Ciabatta is characterized by the quantity of water used in the dough (at least a 70%/80%). This kind of well–hydrated dough achieves a honeycombed crumb and a crunchy crust, features that make this bread perfect for panini, bread-pizzas, sandwiches …
In this case, I chose to make Ciabattine (the small version of the Ciabatte) as they are much more dynamic in their use: they are great for making, for example, a good serrano ham sandwich with arugula and parmesan; some toast for breakfast or even as an individual bun for each person at lunch or dinner.
| Recipe |
• 550 gr of wheat flour
• 440 gr lukewarm water
• 1.2 gr yeast
• 2 gr extra virgin olive oil
• 8 gr salt
| Technique |
• Mix the flours and dry yeast with the warm water and the oil (until there is no trace of dry flour) in a large bowl that allows you to work the dough comfortably.
• Let stand 20 minutes so the process of self-management, called autolysis, starts.
• Add salt.
• Block fermentation for 4 hours.
• Use the stretch and fold technique every 40 minutes (approx.) during block fermentation.
• Flour the work table and give a rectangular shape to the dough. Cut it into small rectangles to create the Ciabattine.
• Flour a cloth and place the Ciabattine on top. Flour again and cover so that they finish raising for about 40 minutes.
• Preheat the oven to 220º Celsius.
• Bake the buns for 15 minutes.
• Let cool on a rack for about 45 minutes before consuming.
Recendo 