Boulangerie
No-Knead Ciabatta Bread
2 h 30Pour 6Nutri-Score C€
C
2 h 30
2 h 30No-Knead Ciabatta Bread
ce qu’il vous faut
Ingrédients
water (lukewarm)Autres305 ml
yeastÉpicerie3 g
flourCéréales380 g
olive oilÉpicerie30 ml
saltÉpices6 g
par portion
Nutrition
265kcal
- Glucides
- 48 g
- Protéines
- 7 g
- Lipides
- 5 g
ce que vous utiliserez
Ustensiles
Saladier
Plaque de cuisson
Four
Coupe-pâte
pas à pas
Préparation
- Étape 1
Mix the dough
- In a bowl, mix the water and yeast.
- Add the flour and mix until no dry flour remains.
- Étape 2
Rest the dough
- Cover the bowl and let the dough rest.
- Étape 3
Add salt and olive oil
- Add the salt and olive oil to the dough and work them in.
- Étape 4
Stretch and fold
- Do a series of stretch and folds, then coil folds, without waiting between folds.
- Étape 5
Bulk fermentation
- Cover the bowl and leave the dough to rise.
- Étape 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.
- Étape 7
Rest the pieces
- Let the pieces rest uncovered.
- Étape 8
Bake with steam
- Bake at 440°F (225°C) with steam.
- Étape 9
Finish baking
- Reduce the heat to 380°F (195°C) and bake until golden brown.