08 August 2011

No knead Ciabatta


This is a sour dough bread, adored by Italians.

Ingredients
:
3 cups flour
1,5 cups water
1 teas salt
1/3 teas yeast
Method:
Mix all ingredients with a spoon (1-2 min)- choose a large bowl for this, cover with cling wrap and leave it in a cool spot (overnight) 8 - 16 hours.
After that time, dust clean cloth with flour, place dough on it and shape into a long log. Dust with flour and together with the cloth place into a shallow elongated dish (basket). Let it double.
Place baking dish (flat) into oven; Preheat oven to 225*C.
Turn bread upside-down onto hot tin, close oven door. Bake for 5-8 minutes then reduce heat to 180*C and bake for another 30 minutes. Let it cool on a wire rack before slicing. You'll get crusty bread with large holes and chewy inside.




Ciabatta bez mijesenja - Italian hljeb od kiselog tijesta

Potrebno:
3 solje brasna (1 solja = 250ml)
1,5 solja vode
1 k soli
1/3 k instant kvasca
Nacin:
Pomijesajte sve sastojke kasikom 1-2 min, pokrijte prozirnom folijom ili krpom i ostavite na hladnom mjestu 8-16 sati (ili preko noci).
Pospite cistu krpu brasnom, istresite tijesto na to i oblikujte u izduzeni oblik. Zajedno sa krpom, pobrasnjeno stavite u neki izduzeni plitki oblik (kao npr. pletena korpa). Ostavite da naraste.
Ukljucite rernu na 225*C, stavite tepsiju (ravnu) u kojoj cete peci hljeb.
Kada postignete temperaturu, istresite hljeb naopako na pleh i pecite 5-8 minuta, zatim smanjite temp na 180*C i pecite jos 30-ak minuta. Peceni hljeb ostavite hladiti na zici, prije rezanja. Dobicete hljeb sa tvrdjom koricom, sa velikim rupama i blago gumenom strukturom.

13 comments:

  1. Famozno izgleda a vjerujem da je jako ukusna. Hvala na receptu isprobat ću ga:)

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  2. hi Jasna, wow ! this is great, because there is no need to knead- thats something new to me.
    i guess this type of bread tastes really nice when hot or eat it with mushroom soup. what says you.thanks

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  3. This looks perfectly baked! Great crumb.

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  4. Mene uvek akd vidim ono ne treba da se mesei zaintrigira d apogledam:) Kako fino je ispala onda tvoja ciabatta;)Cak i smao d aje umocim u NZ maslinovo ulje...uzivanje;)

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  5. Evo me posle kraće pauze. Bili smo na putu.
    Obožavam ovakav hleb, ali obožavam. Pravila sam po receptu Melory, pa Dajane a sada će ovaj na isprobavanje. Ta spora fermentacija u frižideru je čudo za ove rupe.

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  6. Svaki put se iznova divim strukturi kruha koji se ne mijesi i nikako da ga napravim. Samo pospremam recepte :)

    Izgleda krasno!

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  7. Odlično, ja sam baš u potrazi za takvim receptima!

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  8. excellent version..love ur recipe..:)
    Tasty Appetite

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  9. Hi Jana, that a beautiful bread, in Portugal is also very popular.
    I really enjoy your recipe;)
    Kisses.

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  10. A real treat, I love, is very rich, hugs.

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