- Wheat flour - 250 Grams
- Water - 225 Milliliters
- Dry yeast - 3-4 Grams
- Salt - 1 teaspoon
- Mixture of spices "Italian herbs" - 2 Teaspoons
- Garlic powdered - 1 teaspoon
- Vegetable oil - 1 st. spoon (For lubricating the bowl of a bread maker or baking paper)
There are a lot of options for ciabatta, but I like the simplest, in which there are only flour, water, yeast and salt. However, I can not resist adding Italian herbs and dry garlic - then the bread smells of summer, sun, south, Italy! .. So, the recipe for ciabatta for the bread maker: We pour the flour, dry yeast, spices, garlic and salt into the bowl of the bread maker. We pour water into it. We turn the device on kneading the dough. Turn off the bread maker and leave the dough for an hour and a half, or better - for all two. After the specified time again we include kneading - namely long kneading of the dough is pledge of tasty ciabatta. We take the dough from the bowl (do not panic if it turned out to be liquefied than you expected - it should be so!) And we form one big or two small oblong loaf of it. Leave for proofing for half an hour. If the size of the bowl allows, you can bake the ciabatta right in the bread maker (the "Basic" mode), but the Italian mistresses of such blasphemy, of course, would not approve. In addition, in the bakery the baking process will last several times longer. So if the family is already knocking on the table with spoons, demanding a fresh bread - carefully transfer the loaves to baking paper, lightly greased with vegetable oil, and send it to the oven heated to maximum. After 10 minutes we reduce the temperature to 220C and bake another 10-15 minutes - until a crusty crust. Finished ciabattas are golden brown, and when they tap they make a dull sound. Cool them on the grill and break it - if inside you see big mouth-watering holes, then ciabatta is a success!
Servings: 3-5