CIABATTA Recipe You are going to make it Every Week!!! (Italian bread)

Very tasty, you can cook it all the time. We now cook ciabattas like this very often.
Bon appetit!
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Recipe:
Yeast 11 g
Sugar 1 tsp
Salt 1 tsp
Water 400 ml
Flour 500 g
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hello everyone today we are making a very delicious authentic chabata it turns out fluffy with lots of air in the dough and a beautiful pattern on the chabata itself well in general everything as it should be in fact making them is very simple I’ll show you now as I mentioned lately I’ve been into baking bread just for the soul for myself for the aroma for the mood I just like it I love dough in general working with yeast St is simply unparalleled for me and it’s time to make chatas so today we will be making them from this the recipe yields from six to eight pieces depending on the size you want to make them it’s easy to make it’s not difficult don’t think that yeast St is super complicated it’s simple Watch How I do it try it once and you’ll succeed let’s start with the starter take dry or fresh yeast whichever you have found pour them in here and also take some sugar we don’t add salt yet only sugar add two to three spoonfuls of flour here and a little water from the total amount as well the water should be either at room temperature or just slightly warm mine is at room temperature mix it all together to make a kind of porridge you see you can even add a little more so that it resembles pancake batter and leave it for about 15 minutes so that it starts to rise and the dough begins to work the yeast starts to work mix everything well with a spoon like this now choose a bright warm and inviting sunny window sill in your comfortable cozy and peaceful room if you’ve decided to bake in the evening and the sun has already set then just leave it on the kitchen table let it sit no one will disturb it for about 15 minutes and it will gently rise I carefully and thoroughly mix with a spoon like this to completely dissolve the yeast with the flour and combine all the ingredients together evenly you can leave the spoon right here take some plastic wrap cover it like this and wait for about 15 minutes as soon as the cap starts to form and it begins to rise it means the starter is ready my starter Rose in literally 15 minutes I have a balcony window sill like this I place it there in the sunlight see perfect everything is use a large deep bowl with high sides to ensure the dough has ample room to rise properly so carefully pour all the water we have prepared into this bowl here next add a pinch of salt here and mix thoroughly to combine now gradually add the flour to create a fluffy light dough not one that is overloaded with too much flour firstly it’s better to sift the flour once or twice before using secondly add the flour in several stages look we added it the first time see mixed it and now the second time I divide it into two parts mix it well like this just you see with a spoon I’m doing it you don’t need a mixer nothing is needed if you have a mixer use it to mix but if you don’t have one it’s not the most essential so to speak tool for making chabata so we mix it the flour needs to be incorporated very well because the dough is soft and we will knad it well a bit differently than clim is used to yes usually when working with yeast dough so look we mixed it like this remove it take a silicone whisk or spatula and make sure to moisten it with water leave the dough for about half an hour to 40 minutes gather everything from the sides like this and leave it like this cover with plastic wrap or a towel and leave it on the kitchen table like this and wait for half an hour the dough has risen like this now take water and a spatula use a silicone one you can do this with hands moistened with water well as practice shows it’s better to do the first and second lift with a spatula so the dough just like this very gently and slowly from the sides to the center lift from the sides and pull to the center this is how we usually knead the dough in a traditional manner but to make the shabata extremely porous and Airy extremely porous with lots of holes and light we do it this way in order to retain the air and maintain the lightness within the dough and also the dough is noticeably sticky and Packy because there’s a lot of moisture due to the high moisture content which is significantly more than the amount used when we usually make other pastries that’s why we do it this way I’ve tried different methods I tried just using my hands but I really like the silicone spatula so look now I’ll show you with my hands also dip your hands in water don’t be afraid of the water it’s absolutely fine lift the D go and fold it like this you see in half it just hangs down when it hangs nicely like this we fold it like this turn it over and do it a second time so this is how we very slowly carefully and gently fold the dough indeed that was the first kneading we’ll do each subsequent one every 15 to 20 minutes so look cover it with plastic wrap and leave it for 15 20 minutes the dough has risen so 15 minutes have passed we make our hands wet again you see bubbles have already appeared on the dough this means that it is already the dough is already preparing and there is a lot of air inside so with wet hands we lift and stretch the dough like this we don’t tear it but stretch and fold it then just just a little more wet your hands in water like this and turn it we do this one more time from four sides we stretch the dough like this and fold it so in total we do this kneading process four times approximately every 15 to 20 minutes look closely two and from the fourth side so I do it like this and then I carefully lift the dough watch close ly okay once more moist hands this is how the dough sags we fold it while it’s stretching I do this you’ll feel that the dough no longer wants to stretch therefore as long as it allows we stretch it seal it with plastic wrap and leave it for another 15 minutes in total I end up folding it four times every 15 20 minutes so the dough has risen for the third time look you can see it’s already quite beautiful it becomes glossy in appearance you see it reflects light well it’s not matte and there are already many many bubbles again hands in the water so the water I forgot to mention should not be cold it should be at room temperature repeat the process the same way out so this is already the third time see how well it stretches lift and fold lift and fold so look I do such foldings four times every 15 to 20 minutes this was my third time one more to go now the fourth folding look at how glossy and nice the dough has become hands traditionally in the water like this and we fold for the fourth time so I uh will fold for the fourth time like this see how many there are bubbles when you fold these bubbles are visible three to four times or even more as long as the dough stretches see it stretches the more air the fluffier it will be and the chab butas will be very porous I did the fourth folding cover it with plastic wrap set it aside and what do we do next so the dough has risen for the last time now we preheat the oven to the maximum temperature I don’t use any special equipment just a regular baking sheet which I leave in the oven the oven needs to be well preheated I heat it to the maximum it will take about 20 minutes to heat up just while the dough is proofing now my dough I set it like this with top and bottom heat and convection if you don’t have this setting just top and bottom heat will do any of these modes that you have will work so we preheat the oven to the maximum on a separate table I prepared a towel a waffle one and parchment paper the parchment needs to be cut into strips like this about 15 cm in width like this like this cut the parchment with scissors or with a large sharp knife like this to get strips like these look like this and this we are preparing the place where our chatas will rise before baking take a roll like this I have foil you can use plastic wrap for example take a piece of parchment place it and then take a piece of towel like this move it to form the first little Bolt the other pieces of parchment will be waiting for us here I’ll show you what we’ll do now now remove the wrap look how well the dough has risen it’s all bubbly now on to the flour table there should be a lot of flour like this it’s better to remove the excess flour later but make sure there’s enough now you don’t need to touch the dough with your hands just carefully and gently turn the bowl over and patiently wait for the dough tube look how beautiful it is it comes out on its own like this it just falls out like that the way it fell out is how it fell out no need to need it anymore see how much air there is now take some flour and sprinkle it all over the dough like this so that the whole dough is covered in flower the sides like this look like this take a dessert knife I use a dessert knife because I don’t have any other tools here cut the dough in half lengthwise the dough it’s very delicate so I do it this way I help a little with my hand look I separate it like this use a dessert knife because a regular knife will cut the table and you don’t need to cut the table see look we move it aside now I have two half of the dough I divide each into four parts luck like this one look what a beauty these will be our chatas they have risen very well the dough has rested look now what do we do take each piece first of all flour sprinkle it here on the edges where we cut so that the hands don’t stick carefully lift the chabata like this onto your hands and shake it a little so that the excess flour falls off transfer our shabata into the prepared boat look what a beauty it turned out to be move it like this place the second one next to it look I’ll take the edge sprinkle it with flour once more like this lift it onto your hands the dough is so light almost weightless like this so that the excess flour falls off and place it here in the boat like this here we will form the next two chatas look gently and carefully roll them over giving them a bit of shape when all the shatas are placed lift the towel itself and Tuck another roll here I took parchment paper I don’t even cover them them just leave them for another 15 minutes I’m waiting for the oven to heat up well the remaining flour see it’s all clean we didn’t need the dough here put it back in the container where we store the flour look how nicely the chatas have risen I came up with this thing with these parchment sheets so we don’t have to transfer them anymore so that this fluffiness and bubbliness doesn’t go away we’ll bake them right on this parchment so we wait for the oven to fully heat up and then we’ll bake look how awesome they are the oven is well heated and I preheat the oven along with the baking sheet on which I will bake I carefully hold it with the towel I place it on the door like this and look what I’m doing we transfer the chatas here look now the second one I lift the previous one like this so that one slightly supports the other look like this we put it in the oven and bake at maximum temperature for 15 minutes then we reduce the temperature to 200 or 220° and bake for another 10 minutes look how the shab buts rise high and fluffy in the oven this flower on top spreads a little because the dough itself Rises it creates a beautiful pattern in general they are simply Exquisite you can see how fluffy they are 15 minutes have passed at maximum temperature so so look my oven bakes well and quickly they are golden brown even and not burnt yours might be lighter if your oven bakes less than mine so you need to judge by the shatas themselves I will do it this way now I will reduce the temperature to 220° if your oven Burns you can set it to 200 and I will put them in for another 10 minutes but there work times when I baked in this oven and set it for 5 minutes make sure they don’t burn just that they have a nice golden color and take them out look at how beautiful the Shabbat turned out look at the beautiful pattern a beautiful golden color they are not burnt nothing watch your oven in the last 5 10 minutes to see how much time you need so now let’s take out the chatas place them on a rack and don’t cut them let them cool down they turn out really great in parchment here are the chatas the chatas have cooled down a bit like this I can hold them in my hands ideally they should rest for at least 40 minutes but naturally no one can wait they are like this you see crunchy now let’s listen to How it crunches listen do you hear what a cross so it’s still barely warm so it’s best when they cool completely well like bread look at how the shabata turned out inside look at how porous it is how many holes it has in general it’s really cool when we can see in the crosssection how well it Rose how much air was in the dough this is real chabata so look I make these small ones just like for a little sandwich my nasta loves it with butter in General it turns out to be an ideal little sandwich I make chatas in one batch eight pieces they disappear quickly and then I bake new ones you can bake not only with white flour but with whole grain or mix it bake with yeast or sourdough well in general that was the recipe for today let’s do it be sure to make it and we’ll try it I want you to see how incredibly soft they are and how beautifully and effortlessly they rise up I have exactly the same recipe but boss with the addition of a variety of whole grain flour and various seeds inside such as flax and chia if you want I can make a video of that recipe just let me know so let’s try it they are amazing when dried very tasty they open up like this and have lots of holes make them from this recipe I get eight pieces so in general jot this down in your notebook and be sure to make it and when you do make it let me know how it turned out for you how your family liked it also on my channel there is a very delicious French onion bread be sure to check it out and make it that was the recipe for today like share this video And subscribe to my Channel all the best to you healthy bye