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Making bread: the classic ciabatta

Normally when I make my favorite bread recipes quick, possibly integral, which is stored in two or three times and for which you do not need to see every minute recipes. Sometimes, though, I like to make something different. As this strip, complete with flour and that requires some preparation time.

This type of bread, such as Segalini , is using the direct method, ie the dough is made by mixing now all the ingredients and the rise may be due to the use of yeast. With the set you get three doses slippers.

Ingredients:

300 g water at room temperature

1 teaspoon sugar

1 cube of yeast ( about 25 g)

500 g strong flour

10 g of salt

Then we start explaining something on strong flour : a percentage is obtained by mixing flour with a percentage of Manitoba. It 's a mixture highly recommended for the preparation of bread (you'll find on many recipes). The Manitoba, which is also known as American flour, has a very high gluten content and a very slow rise. In supermarkets or bakeries are the already mixed. Personally, I do not like to take much gluten in quantity, prepare a mixture of flour with 400 g 0 and only 100 g of Manitoba.

And now to knead away: put water in a jug and add the cubes of yeast and sugar: stir until melted. In a large bowl, put the strong flour and salt, add water and mix well. You can start with a wooden spoon, but then it is better to continue with your hands. Then cover the bowl with plastic wrap or two clean tea towels wrapped around well, and left to rise at room temperature for an hour. This is the first rise.

Take the dough and place on lightly floured work surface and divide into three parts. With each party trying to form a loaf about 20 cm long. Place the three finger rolls on the plate already covered with parchment paper. Cover tightly with two towels and let rise for another 30 minutes (second rise).

Remove the rags and pull the ends of loaves trying to stretch it to 5-6 cm in length, or allowing your baking sheet. Turn the loaves, take paper towel and then wet it, roll it well over the bread to coat. Put on the two cloths or if you prefer sealed with plastic wrap. Allow to rise for 30 minutes (and this is the third and final rising).

Preheat oven at 220 ° and a time-temperature bake the loaves for about 15 minutes. Then reduce to 180 degrees and cook for 15 to 20 minutes (you have to see how the color of the crust).

A final note on the oven for cakes and bread normally use the convection mode, which best suited for most kinds of cooking. When you bring the oven temperature, it is advisable to put a bowl of water on the bottom of the oven, otherwise the crust of bread is likely to occur too soon and make it all too hard. If you want you can remove the bowl when you bake the pan.

And finally, here they are, our slippers are ready to be sliced \u200b\u200band enjoy (great with cream or jam nuts)!