Panadería
No-Knead Ciabatta Bread
2 h 30 minPara 6Nutri-Score C€
C
2 h 30 min
2 h 30 minNo-Knead Ciabatta Bread
receta de
Cookwithhali
@cookwithhali
24 recetas
65 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
water (lukewarm)Otro305 ml
yeastDespensa3 g
flourCereales380 g
olive oilDespensa30 ml
saltEspecias6 g
por ración
Nutrición
265kcal
- Carbohidratos
- 48 g
- Proteínas
- 7 g
- Grasas
- 5 g
lo que usará
Utensilios
Bol
Bandeja de horno
Horno
Rasqueta de masa
paso a paso
Preparación
- Paso 1
Mix the dough
- In a bowl, mix the water and yeast.
- Add the flour and mix until no dry flour remains.
- Paso 2
Rest the dough
- Cover the bowl and let the dough rest.
- Paso 3
Add salt and olive oil
- Add the salt and olive oil to the dough and work them in.
- Paso 4
Stretch and fold
- Do a series of stretch and folds, then coil folds, without waiting between folds.
- Paso 5
Bulk fermentation
- Cover the bowl and leave the dough to rise.
- Paso 6
Shape the ciabatta
- Gently place the dough on well-floured baking paper without deflating it.
- Stretch it gently from the sides, then divide into 6 pieces.
- Paso 7
Rest the pieces
- Let the pieces rest uncovered.
- Paso 8
Bake with steam
- Bake at 440°F (225°C) with steam.
- Paso 9
Finish baking
- Reduce the heat to 380°F (195°C) and bake until golden brown.