Ciabatta white flour with poolish, perfect bread to be stuffed with either sausages or with a beautiful chocolate cream for breakfast. These slippers crisp white flour are simple to make and have a wonderful aroma: They are out and with little crispy crumb. 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. If you like, try also my BRAN BREAD BAKED IN POT and experience some of my LEAVENED OF RECIPES sweet and savoury.
The recipe for ciabatta white flour with poolish is Sara Pope, a guarantee. They are low rolls, with a crispy golden crust and a wee bit of soft white crumb inside. Obviously the slippers 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. You can safely freeze already cooked placed in special freezer bags. When you want to eat them, scongelatele, and warm in the refrigerator for two minutes in oven at 200 degrees. They will return crisp as freshly made. 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.
CIABATTA OF WHITE FLOUR WITH poolishPrint This
- DOSES FOR ABOUT 15 SLIPPERS:
- FOR 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).
Flick out the contents of the bowl on the countertop generously with flour sprinkled with 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!