Ciabatta bread flour, with poolish

Crunchy slippers of white flour, perfect to be stuffed. For me to make bread at home is priceless. As you know I use sourdough, I am passionate for over a year and recently I'm starting to get really satisfactory results. Seen but not everyone has the sourdough, I'll let the doses even with fresh yeast: rest assured, the result will be great whatever yeast you use. The recipe is from Sara Pope, a guarantee. Are low slippers, with a crispy golden crust and a wee bit of soft white crumb inside. Obviously they are perfect to be stuffed, both sweet and salty in. I used a chocolate-hazelnut cream, But if I had the ham I used that. And as soon as defrosting tubs a couple buy a great prosciutto di Parma and will let you know the result! Don't worry if the dough is very soft: Sprinkle work surface and hands of semolina and don't hesitate! Have a good day.

Ingredients for about 15 slippers:

for the poolish

  • 300 grams of flour 1
  • 300 ml mineral water
  • 100 grams of yeast or 8 grams of yeast

for the dough

  • 600 grams of flour 1
  • 375 milliliters of natural mineral water
  • 110 grams of yeast or 9 grams of yeast
  • 9 grams of malt or a teaspoon of honey
  • 18 grams of salt
  • durum as required

For the first dough (poolish) dissolve yeast (both of beer's mother) in water at room temperature, then add the sifted flour and knead by hand taking care not to leave any lumps: you will get a slurry. Cover with plastic wrap and let rise for 2-3 hours at room temperature.

For the second dough put in a bowl the flour, the malt (or honey) and salt, then dissolve the beer yeast or mother in water and added to the poolish prepared earlier. Pour everything into the bowl and knead by hand or in the mixer. The dough is very soft, but you don't have to add flour: I used the mixer because it is really very very sticky. Pour everything into a bowl, cover and leave to rest for one hour. At this point you can decide whether to continue or if maturing the dough in the refrigerator overnight (I chose this option, why so the bread is easier to digest).

Spilling the contents of the Bowl on the worktop cosparsoabbondantemente semolina, spolverizzatevi hands of semolina and try to make long strips of dough about 10 centimeters long and 5. Then soak them on a baking, sprinkle with semolina and flatten with your fingertips, giving them a regular shape. Cover with a cloth lightly moistened cotton and leave to rise until doubled in volume not power strips.

Preheat oven to 220 degrees static. Sprinkle strips with semolina and cook for 25 minutes or until they are crispy and Golden. Bon appétit!

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6 comments

Antonella 20 September 2018 at 12:31

Ada thanks ^ _ ^
Good luck with your work!

Reply
Ada Parisi 20 September 2018 at 12:45

to you and let me know!

Reply
Antonella 18 September 2018 at 16:25

Hi Ada
I would do this wonderful ciabatta but I understand you used sourdough 50% hydration, fair?
I have rather a p. mother liquid with 100% hydration and I think you have to recalculate the doses….
Thanks
a hug and good luck
Antonella

Reply
Ada Parisi 19 September 2018 at 11:52

Hello Antonella, exact. You have to use less water in the dough. For conversions I use this site, It did very well: http://www.lievitonaturale.org/conversione_licoli_pasta_madre.php

Reply
Italians Do Eat Better January 18, 2016 at 12:44

What a nice ciabatta, then with Nutella above is the “his death”! Good day 🙂

Reply
Ada Parisi January 19, 2016 at 10:31

Hi thanks!!! This is a cream of hazelnuts and chocolate of the Langhe, and as you say bread and chocolate for me are out of this world! A hug and good day!

Reply

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