Tuesday, 14 July 2015



It means slipper bread is an Italian white bread made from wheat flour, water, salt, olive oil and yeast. Ciabatta is somewhat elongated, broad and flat and is baked in many variations.

3 1/2 + 1/2 cups Whole Wheat Flour
2 cups Lukewarm Water
1½ tsp salt
1 1/2 tbsp Dry a Yeast
1 tbsp Olive Oil

Take a mixing bowl. Add in 3 1/2 cups of flour, make a well in the centre. Add yeast and water. Mix the flour with the help of a wooden spoon. The dough will be quite sticky.  Leave the dough covered for 6 hours or over night if possible.  Add salt and 1/2 tbsp oil to the dough and mix it.Add 1/2 cup of flour on the dough and mix the dough for few minutes. Add 1/2 tbsp oil and cover the dough and and let it rest for 2 hours. Sprinkle some more flour, take the dough and divide the dough in to 2 portions. Grease a baking tray. Apply oil on the palms as the dough is a soft dough. Take one portion of the dough flatten and stretch the dough and give it a longish cylindrical shape. Give folds from all the sides. Turn the dough. Then with the help of the knuckles, press it to flatten the dough a bit. Do the same for the other dough. Cover and let the dough to rise for a hour. Preheat the oven to 200 degrees celcius. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.They sound hollow when you tap the bread. Cool the bread completely before cutting.

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