Ciabata buns

Do you want to make real CIABATA buns today? It is not difficult. I am making them for the first time and they became wonderful!

Come on, from me the recipe, from you – the adventure. Are we starting?

I borrowed the recipe from the culinary youtube channel Divi TV.

Here is how I prepared them:

 

AnnieAuthorAnnieCategoryDifficultyIntermediate

НЕОБХОДИМИ ПРОДУКТИ:

 480 ml lukewarm water
 15 g fresh yeast (or 5 g dry yeast)
 2 tbsp. olive oil
 15 g salt (around 3 tbsp.)
 750 g flour + additionally for dusting

Prep Time2 hrsCook Time20 minsTotal Time2 hrs 20 mins

 

НАЧИН НА ПРИГОТВЯНЕ:

1

In a bowl, place the lukewarm water, yeast, salt and olive oil. Stir.

Чабата

2

Add the sifted flour.

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3

Quickly knead the dough. You should get a shaggy ball.
Cover the dough with cling film and let it rest for 15 minutes.
Then open it and start making light pulls from the edges of the dough and cover them in the center of the dough.

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4

Continue pulling and covering the edge of the dough for about 1 minute.

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5

You should get a relatively well shaped and smoother ball of dough. If the dough sticks a lot, sprinkle with very little flour so you can process it.
Turn the ball of dough upside down, cover it with cling film and leave for another 15-20 minutes.

Чабата

6

Repeat the procedure with pulls and covers.

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7

Turn the dough upside down.
Cover the dough with cling film and let it stand again for another 15-20 minutes.
You can already see that the dough is getting smoother.

Чабата

8

Repeat the pull and cover procedure one last time.

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9

Place the shaped ball of dough on a lightly floured work surface.

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10

Sprinkle lightly with flour and smooth on top. Do not overdo with the flour!
With rotating movements at the base of the dough form a nice ball.

Чабата

11

Cover with cling film and let the dough rest for 10 minutes.

Чабата

12

Gently pull the dough aside with your hands.
Press with your fingers to let the dough to relax.

Чабата

13

Roll out the dough with a rolling pin measuring about 30/35 cm and about 2 fingers thick.
Do not press too hard to keep air out of the dough. It is enough for the dough just to get an approximately rectangular shape.

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14

Prepare a large baking pan by sprinkling flour on the bottom. Transfer the dough to it.

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15

Sprinkle flour on top again. Use a strainer to get an even layer.

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16

Cover the dough with cling film and leave the dough to rise for about 45-60 minutes.

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17

Once the dough rises, turn it upside down on the work surface.

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18

Cut into 12 pieces.

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19

Using a spatula, carefully transfer 6 of them to a baking tray covered with parchment paper.

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20

Bake the ciabata buns in a preheated oven at 230 degrees without a fan for 20 minutes.

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21

Beat the excess flour on top before serving.

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22

They are so delicious that one cannot stop eating them!

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23

Enjoy! 🙂

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Щом аз мога, значи и вие можете!
Добър апетит!

 

Ingredients

 480 ml lukewarm water
 15 g fresh yeast (or 5 g dry yeast)
 2 tbsp. olive oil
 15 g salt (around 3 tbsp.)
 750 g flour + additionally for dusting

Directions

1

In a bowl, place the lukewarm water, yeast, salt and olive oil. Stir.

Чабата

2

Add the sifted flour.

Чабата

3

Quickly knead the dough. You should get a shaggy ball.
Cover the dough with cling film and let it rest for 15 minutes.
Then open it and start making light pulls from the edges of the dough and cover them in the center of the dough.

Чабата

4

Continue pulling and covering the edge of the dough for about 1 minute.

Чабата

5

You should get a relatively well shaped and smoother ball of dough. If the dough sticks a lot, sprinkle with very little flour so you can process it.
Turn the ball of dough upside down, cover it with cling film and leave for another 15-20 minutes.

Чабата

6

Repeat the procedure with pulls and covers.

Чабата

7

Turn the dough upside down.
Cover the dough with cling film and let it stand again for another 15-20 minutes.
You can already see that the dough is getting smoother.

Чабата

8

Repeat the pull and cover procedure one last time.

Чабата

9

Place the shaped ball of dough on a lightly floured work surface.

Чабата

10

Sprinkle lightly with flour and smooth on top. Do not overdo with the flour!
With rotating movements at the base of the dough form a nice ball.

Чабата

11

Cover with cling film and let the dough rest for 10 minutes.

Чабата

12

Gently pull the dough aside with your hands.
Press with your fingers to let the dough to relax.

Чабата

13

Roll out the dough with a rolling pin measuring about 30/35 cm and about 2 fingers thick.
Do not press too hard to keep air out of the dough. It is enough for the dough just to get an approximately rectangular shape.

Чабата

14

Prepare a large baking pan by sprinkling flour on the bottom. Transfer the dough to it.

Чабата

15

Sprinkle flour on top again. Use a strainer to get an even layer.

Чабата

16

Cover the dough with cling film and leave the dough to rise for about 45-60 minutes.

Чабата

17

Once the dough rises, turn it upside down on the work surface.

Чабата

18

Cut into 12 pieces.

Чабата

19

Using a spatula, carefully transfer 6 of them to a baking tray covered with parchment paper.

Чабата

20

Bake the ciabata buns in a preheated oven at 230 degrees without a fan for 20 minutes.

Чабата

21

Beat the excess flour on top before serving.

Чабата

22

They are so delicious that one cannot stop eating them!

Чабата

23

Enjoy! 🙂

Чабата

Ciabata buns – recipe
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