Ciabatta artesanal 🍞

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Ciabatta artesanal 🍞. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Ciabatta artesanal 🍞 is one of the most popular of current trending foods on earth. It's enjoyed by millions every day. It's simple, it's quick, it tastes yummy. They're fine and they look fantastic. Ciabatta artesanal 🍞 is something that I have loved my entire life.

Many things affect the quality of taste from Ciabatta artesanal 🍞, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ciabatta artesanal 🍞 delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ciabatta artesanal 🍞 is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ciabatta artesanal 🍞 estimated approx 4 horas.

To get started with this recipe, we must first prepare a few components. You can have Ciabatta artesanal 🍞 using 13 ingredients and 12 steps. Here is how you cook that.

Lleva subaway a tu casa con este delicioso pan artesanal.
#ciabatta3

Ingredients and spices that need to be Get to make Ciabatta artesanal 🍞:

1. Poolish (pre fermento)
2. 150 gr harina de trigo
3. 150 ml agua tibia
4. 2 grs levadura seca
5. Masa
6. 125 gr harina de trigo
7. 10 gr harina integral
8. 4 gr sal
9. 2 gr levadura seca
10. 10 ml aceite de oliva
11. Topping
12. c/n aceitunas
13. c/n calabacita picada finamente

Instructions to make to make Ciabatta artesanal 🍞

1. Ingredientes listos.
2. Comenzaremos con un pre fermento: en un recipiente hondo ponemos la harina y levadura, agregar una mitad del agua tibia y remover hasta que se integren todo los ingredientes. Deberá quedar una mezcla un tanto líquida. Tapar y reservar por al menos una hora en un lugar con temperaturas altas.
3. Con el fermento reposado y listo, trabajaremos con la otra parte de la masa. Preparamos los ingredientes.
4. En una superficie plana colocamos los ingredientes secos y hacemos un volcán en medio. Agregar por partes el poolish y con las yemas incorporamos la masa. Si la masa está muy líquida, agregar por pequeñas cantidades más harina procurando no abusar de esta.
5. Con las masa incorporada agregar el aceite de oliva. Seguir amasando hasta que luzca suave y maleable.
6. Untar un poco de aceite de oliva en las manos y cubrir la masa para que no se forme una costra. Es momento de la segunda fermentación por aproximadamente media hora o hasta que esta doble su tamaño.
7. Al estar fermentada, se poncha para eliminar el aire que se haya generado. En nuestra mesa de trabajo cubrimos con harina el rodillo y nuestras manos.
8. De centro hacia exteriores, aplanar procurando no dejar la masa tan delgada y de aproximadamente un centímetro y medio de grosor. Si lo desea con un cortador elimine las esquinas para conseguir una figura uniforme.
9. Al tener la forma deseada pasamos a una charola con papel encerado y dejamos reposar otra media hora aproximadamente.
10. Precalentar el horno a 180 °C.
11. Pasado el tiempo, barnizar con otro poco de aceite de oliva la superficie, colocar los toppings de su preferencia presionando suavemente a la masa para que estos se adhieran. Hornear por 25-30 minutos. Si la parte inferior se despega fácilmente y está ligeramente más oscura, la ciabatta ya está cocida.
12. Después de dejar enfriar el tiempo más esperado ha llegado. ¡La ciabatta está lista! Prepárala como más te guste.

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So that is going to wrap it up with this special food Simple Way to Prepare Quick Ciabatta artesanal 🍞. Thank you very much for your time. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!