Food recipes
Ciabatta: the Italian Dinner Roll
Ciabatta: the Italian Dinner Roll Ingredients: wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched salt, table leavening agents, yeast, baker's, active dry water, bottled, generic oil, olive, s...
Ciabatta: the Italian Dinner Roll
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
Directions:
Combine the ingredients in a bowl.
When they are all combined, drizzle in the olive oil and mix some more.
Mix with a rubber spatula until the flour has been well incorporated, then form into a single roll of dough and knead.
Let the dough rise until it doubles in size.
It might turn out better if you let it rise over a long time in a low-temperature environment.
You can use a bread machine up until this point.
Punch out the dough after it has risen, then let it rest for 20 minutes.
Fold the dough into thirds and form it into a round shape.
Use a dough scraper to cut it into four pieces and place them on a baking sheet lined with parchment paper.
Place a tightly wrung out cloth over the dough to keep it from drying, and let them rise for about 60 minutes at room temperature.
Use a tea strainer to dust the dough with some bread flour (not listed) and bake in an oven that has been preheated to 200C for 5 minutes, then lower the temperature to 180C and bake for 10 more minutes.
I made paninis with them.
Use this recipe if you want a more authentic version!
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
Directions:
Combine the ingredients in a bowl.
When they are all combined, drizzle in the olive oil and mix some more.
Mix with a rubber spatula until the flour has been well incorporated, then form into a single roll of dough and knead.
Let the dough rise until it doubles in size.
It might turn out better if you let it rise over a long time in a low-temperature environment.
You can use a bread machine up until this point.
Punch out the dough after it has risen, then let it rest for 20 minutes.
Fold the dough into thirds and form it into a round shape.
Use a dough scraper to cut it into four pieces and place them on a baking sheet lined with parchment paper.
Place a tightly wrung out cloth over the dough to keep it from drying, and let them rise for about 60 minutes at room temperature.
Use a tea strainer to dust the dough with some bread flour (not listed) and bake in an oven that has been preheated to 200C for 5 minutes, then lower the temperature to 180C and bake for 10 more minutes.
I made paninis with them.
Use this recipe if you want a more authentic version!