Ciabatta – fresh porous Italian bread with a crisp. A secret of these pastries – in a special sponge dough. It is called a big (biga), it "an abrupt sponge dough" with the long term of fermentation. The "short" biga is put at least in 10-12 hours prior to a test batch.
To bake ciabatta in house conditions, difficult technologies and exotic ingredients aren't necessary. Prepare products.
For biga-1 1/2 glasses of flour
- 1/2 glasses of water of room temperature (20-25os) - 1/4 teaspoons of active dry yeast
For the test - 3 1/2 glasses of flour - 1/2 teaspoons of an active yeast powder - 1 1/2 glasses of water of room temperature (20-25os) - 2 teaspoons to a solipostavta of a big. Put flour in a bowl of the mixer, pour in water, strew to yeast and a nozzle hook mix at a low speed until ingredients completely unite in uniform weight it it is rumpled about 3 minutes. Cover a sponge dough with a polyethylene film and let's rise in the warm place within 10-12 hours. Through this time of a big has to become sparkling, air, bubbly. Begin to knead dough. In a bowl of the mixer sift flour and yeast. Add water, a big, salt and mix a nozzle a hook at a low speed within 3 minutes. Increase speed to average and you knead to a damp and soft dough, about 3 minutes. Shift dough in the bowl which is slightly oiled vegetable, cover with a polyethylene film and let's rise almost twice, will take with this about 30 minutes. Press dough a finger - the dent shouldn't be filled quickly. Put dough "on yourself", lifting edges, and accurately press on the center to produce gas. Let's the test have a rest within 15 minutes. Lay out dough on the land surface sprinkled with flour and you pripylit flour. Palms form a proyamougolnik 20 × 30 centimeters and 2.5 centimeters thick. Cut dough on two equal rectangles, cover them with a clean kitchen towel and leave for 15-20 minutes. Carefully transfer dough on are covered with baking parchment a baking tray. Carefully stretch each rectangle to the sizes of 25 × 12 centimeters, again cover and let's the test rise in warm, without drafts the place within 30-45 more minutes. Warm an oven to 220 wasps. Bake ciabatta till golden-brown color about 25-30 minutes. Ready pastries seem hollow if to knock on its crust. Lay out bread on a lattice and let's cool down a little. Never cut ciabatta right after pastries, cavities in it will fall down. In the homeland this bread is often eaten with olive oil, cheese and olives.