Ciabatta or Chapata

Based on 1 ratings

Andrea

Community Member

Difficulty

Hard 💪
360
min.
Preparation
40
min.
Baking
30
min.
Resting

Ingredients

Pieces:-3+
450 g flour
450 g water
7 g fresh yeast
900 g Poolish or preferment
300 g flour
120 g water
14 g salt
flour (for sprinkling)
olive oil
30 g flaxseeds

Utensils

  • bowl
  • 2 wooden spoons
  • Tray
  • Step 1/6

    • 450 g flour
    • 450 g water
    • 7 g fresh yeast
    • bowl
    • wooden spoon

    We are going to make the Poolish or the preferment. Mix the fresh yeast in the water and add it to the flour. Stir with a wooden spoon and let it rest for 3-4 hours. It’s a long way. Leave it covered at room temperature during that time. You can see how it bubbles, are the yeast gases. We are on the right track.

  • Step 2/6

    With the preferment already done now we are going to add the rest of the ingredients. Flour, water, flaxseed and salt. Mix well with a wooden spoon. It’s a dough with a very high proportion of water so the dough will be sticky. We give it a few wiggles and pass it to a surface daubed with olive oil. We put olive oil in our hands too. We knead doubling over on itself lasts about 10-15 min. It is not necessary a great kneading.
    • 300 g flour
    • 120 g water
    • 14 g salt
    • 900 g Poolish or preferment
    • wooden spoon

    With the preferment already done now we are going to add the rest of the ingredients. Flour, water, flaxseed and salt. Mix well with a wooden spoon. It’s a dough with a very high proportion of water so the dough will be sticky. We give it a few wiggles and pass it to a surface daubed with olive oil. We put olive oil in our hands too. We knead doubling over on itself lasts about 10-15 min. It is not necessary a great kneading.

  • Step 3/6

    After kneading we pass the ball to a tray previously smeared with olive oil. Now we give it the first fold. We fold on the wide part in the form of a book (the two corners in the middle) and on the long part also in the middle. completely closing the ball. We let it rest for about 45 minutes. We will see that it doubles its size. We cover it with plastic wrap. Repeat this process 3 times.
    • Tray

    After kneading we pass the ball to a tray previously smeared with olive oil. Now we give it the first fold. We fold on the wide part in the form of a book (the two corners in the middle) and on the long part also in the middle. completely closing the ball. We let it rest for about 45 minutes. We will see that it doubles its size. We cover it with plastic wrap. Repeat this process 3 times.

  • Step 4/6

    • flour (for sprinkling)

    When we have made all the folds it is time to transfer the dough to a floured surface. Gently stretch it into a rectangle and cut it into three equal parts. Preheat the oven to 270 ° C for 10 minutes with heat down and put a metal tray in the lowest part of the oven so that it takes heat.

  • Step 5/6

    When 10 minutes have passed we take out the tray and put a sheet of sulfurized paper on it and the loaves of bread. We put it in the oven for 10 minutes and when that time passes we change to a temperature of 220 ° C and pass the tray to the central part of the oven. Total baking time with 35 min.

    When 10 minutes have passed we take out the tray and put a sheet of sulfurized paper on it and the loaves of bread. We put it in the oven for 10 minutes and when that time passes we change to a temperature of 220 ° C and pass the tray to the central part of the oven. Total baking time with 35 min.

  • Step 6/6

    We let them cool in the oven with the door open for 30 minutes and then we put it on a rack to release the remaining moisture. Final result: incredible.

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