Homemade bread according to a French baker's recipe: how to bake ciabatta in the oven

Hot flavored bread for many of us is still a way to quickly satisfy hunger and enjoy. Especially if it is baked at home, and not at the factory

Different peoples have been perfecting the methods of baking for thousands of years. They searched for the best way to knead the dough, selected water and flour, experimented with various additives: seeds and dried fruits.

French baker's homemade bread: how to bake ciabatta in the oven

The French baker Richard Bertinet studied and collected different bread recipes for a long time, we give some of them.

Ciabatta

Preparation: sourdough (biga) + 35-40 minutes
Rise:
1.5 hours
Proving:
45-60 minutes
Baking:
18-20 minutes
Freezing:
Bake the bread 3/4 done (about 12-15 minutes), refrigerate and freeze. Bake, without defrosting, in an oven preheated to 200 ° C for 8-10 minutes. Refrigerate as usual before eating.

French Baker's Homemade Bread: How to Bake Ciabatta in the Oven

Use special ciabatta flour or just a mixture of wheat bread flour and Italian type 00 flour (from soft varieties of wheat) – in equal parts.

The dough rises longer, resulting in bread with a rather dense crust characteristic of ciabatta. The sourdough from which ciabatta is baked is called biga in Italy. It is biga that gives this bread its characteristic airiness.

Ingredients for sourdough (biga)

    350 g ciabatta flour (or a mixture of Italian flour type 00 with wheat bakery – in equal proportions)

    180 g water

    2 g (about a teaspoon) of fresh yeast< /p>

French Baker's Homemade Bread: How to Bake Ciabatta in the Oven

Preparation

Mix all the ingredients in a bowl until a stiff dough forms . Cover the bowl with an open freezer bag, secure with a rubber band and leave to ripen for 17-24 hours in a warm, draft-free place.

Ingredients (5 ciabatts)

    450 g flour for ciabatta (or a mixture of Italian flour type 00 with wheat baking flour – in equal proportions)

    10 g fresh yeast

    big

    < p>360 g water

    50 g olive oil

    15 g salt

    A little olive oil for greasing the molds

    Wheat or cornmeal for dusting

Preheat oven to 250°C. If you are not going to bake in batches, you will need both levels, so put 2 baking stones in the oven, or 2 baking sheets (per level), or one at a time to warm up more.

You will also need a few shovels or inverted baking sheets to plant future bread from them. Line 2 large baking sheets with baking towels or a proofing cloth.

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Norman bread

Preparation: mature dough + 35-40 minutes
Rising:
1 hour
Proving:
1 hour
Baking:
20 minutes

French Baker's Homemade Bread: How to Bake Ciabatta in the Oven

“In the French bakery where I worked as an apprentice, the head baker was from from Normandy. He taught us to bake this bread, which, according to the established tradition, sailors took with them to the sea. During the swim, it dried up, but it was still very tasty.

Interestingly, this bread is made from a very tough dough, which needs to be beaten with a rolling pin for a long time so that all the air comes out of it: this way the dough turns out to be very dense. But when ready, this bread becomes airy, very tasty, with a characteristic crust, and besides, it is easy to digest.

Ingredients for mature dough

    10 g fresh yeast

    500 g wheat bread flour

    10 g salt

    < p>350 g water

French Baker's Homemade Bread: How to Bake Ciabatta in the Oven

Preparation

You'll be fine approximately 900 grams of dough. Using your fingertips, rub the yeast into the flour, salt, add water and mix well. When the dough is formed, put it on the work surface (do not dust it with flour) and start working with the dough.

Lightly flour a bowl, put the dough in it and leave to rise at room temperature for 6 hours or in a cold place overnight (or longer – up to 48 hours) until the dough doubles in size.

Ingredients (3 small loaves)

    10 g fresh yeast

    50 g water

    900 g mature dough

    250 g wheat bread flour

    50 gsalted butter (or 50 g unsalted butter + 5 g salt)

Preheat the oven to 250°C at least 2 hours before you start baking. Place 2 stones or baking sheets inside. You will need a cloth or towel-lined proofing tray, 2-3 shovels or inverted baking sheets to place the bread in the oven.

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French baker's homemade bread: how to bake ciabatta in the oven

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Cooking

Dissolve yeast in water. Mix all ingredients very thoroughly in a bowl. The dough will be very stiff, but resist the temptation to add more water. You won’t be able to work with such a steep dough as usual.

The English method is suitable here: the dough must be folded in half, pressed strongly with the palm of your hand, then folded again, pressed again, and so on several times for 1-2 minutes . And now you can pick up a rolling pin.

Fold the dough in half and hit the rolling pin harder (watch your fingers!), then press the rolling pin to the dough, leaning with all your weight. Continue like this for 15 minutes – fold, press. The dough should become smooth and velvety, but for you this is a good physical exercise!

Now fold the dough into a ball. You don't need flour for dusting, because this dough will not stick at all. Place it in a clean bowl (again, do not sprinkle it with flour), cover with a towel and leave to rise for 1 hour. Still without adding flour, dump the dough onto the work surface.

Divide into 3 parts, each 400 grams. Form round rugs in the same way as you make a ball of dough. Place them on lined baking sheets, seam side down, cover with towels and leave to proof for about an hour.

Sprinkle spades or inverted baking sheets with semolina. Transfer the bread to the shovels and first make one long cut along each loaf, then one more, not so long, on the left side and one, the shortest, on the right.

Open the oven door and quickly spray with water from a spray bottle. Drop the loaves from the spades onto the hot stones or baking trays, spray the oven again, and quickly close the door. Set a timer for 5 minutes. At the beep, reduce the temperature to 220°C and bake for another 15 minutes.

You will know the bread is done by its golden brown color and the hollow, “empty” sound you hear when you knock on the bottom.

Cool on the grates.

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French baker's homemade bread recipe: how to bake ciabatta in the oven

Electric OvenGet Price< p>From the book: Richard Bertinet. Bread business. M. : Astrel: CORPUS, 2011

Photo: Shutterstock (x7)

Material first published in January 2017

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Edition

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