Ciabatta artesanal 🍞

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Ciabatta artesanal 🍞. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Ciabatta artesanal 🍞 is one of the most favored of current trending meals on earth. It's simple, it's quick, it tastes yummy. It's enjoyed by millions daily. They are nice and they look fantastic. Ciabatta artesanal 🍞 is something that I've loved my whole 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 begin with this recipe, we have to first prepare a few ingredients. You can cook Ciabatta artesanal 🍞 using 13 ingredients and 12 steps. Here is how you can achieve that.

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

Ingredients and spices that need to be Prepare 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 this up for this exceptional food Recipe of Perfect Ciabatta artesanal 🍞. Thank you very much for your time. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!