Por
Master Receita Solta
"The whole wheat ciabatta unites the airy texture and crispy crust of rustic Italian breadmaking with the nutritional benefits of 100% whole grains. A high-hydration recipe that delivers open air pockets and a moist crumb with few ingredients."
- The high water content in relation to the whole wheat flour ensures the correct hydration of the bran fibers and generates a spongy crumb. - The addition of olive oil gives elasticity to the moist dough and enriches the characteristic flavor of rustic bread. - The very hot oven at 220°C is essential to create the thermal shock that forms a crispy and golden crust.
In a large bowl, mix the flour, salt, and sugar.
In another bowl, dissolve the yeast in warm water and let rest for 5 minutes.
Add the water mixture to the flour and stir with a wooden spoon until a sticky dough forms.
Incorporate the olive oil and knead well for about 10 minutes or until the dough is homogeneous.
Cover the bowl with a cloth and let the dough rest for 1 hour in a warm place.
After resting, knead the dough again for a few minutes.
Shape the dough into loaves or a boule and place it in a bread pan.
Let the breads rise for another 30 minutes.
Preheat the oven to 220°C.
Bake the breads for 20 to 25 minutes or until they are golden.
Encontramos os melhores utensílios e ingredientes para você preparar Whole Wheat Ciabatta: The Perfect Bread for Any Occasion com perfeição.
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- Aromatic herbs: mix 1 tablespoon of fresh chopped rosemary or dried oregano into the flour before hydration. - Black olives: incorporate chopped and drained olives in the second kneading stage for a rustic Mediterranean profile. - Multigrain version: sprinkle sesame and flax seeds over the floured surface before placing in the pan.
- The whole wheat flour can be mixed with white wheat flour in a half-and-half ratio for greater lightness. - Extra virgin olive oil can be replaced by sunflower oil or corn oil if you prefer a more neutral flavor. - Refined sugar can be swapped for honey or brown sugar in the same measure to feed the biological fermentation.
Keep the ciabatta in a paper bag or ventilated bread box for up to 2 days to preserve the crispy crust. If you keep it in a plastic bag for up to 4 days, the crust will soften, just reheat in the oven at 200°C for 5 minutes to restore the crunchiness.
Freeze the whole buns or halved horizontally in airtight bags for up to 90 days in the freezer. To consume, take it straight from the freezer to the oven preheated to 180°C for 8 to 10 minutes until it regains heat and aroma.
Perfect to accompany boards of aged cheeses, extra virgin olive oil seasoned with herbs, soups, and consistent broths. It constitutes the ideal base for preparing panini-style pressed sandwiches with hot fillings.
Ciabatta is a high-hydration bread (about 80% water); this fluid consistency is precisely what generates the open alveoli and the lightness of the crumb.
Grease your hands with olive oil or flour the countertop abundantly with flour and semolina, handling with a baker's spatula without kneading too much.
Yes, traditional ciabatta is shaped into a flat rectangle directly on a baking sheet dusted with wheat flour or semolina.
Bake at a high temperature of 220°C and spray water on the oven walls or place a baking sheet with ice cubes at the base to create steam in the first minutes.
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