Destination Italy withEric Kayser 's ciabatta recipe! The ciabatta is a bread with olive oil and a smooth crumb. Perfect with spring salads or as an appetizer!
A little twist: you can add sundried tomatoes and a touch of chilli. It's time to start your Umberto Tozzi playlist!
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Recipe for Eric Kayser's ciabatta
Ingredients:
500g wheat flour
330g water
100g of leaven
7g of yeast
10g of coarse salt
30g of olive oil
Utensils:
A mixer.
A thermometer.
A pastry cutter.
A horn.
A rolling pin
A brush.
A spoon to put the pizza sauce.
A grid.
A sheet of parchment paper.
Time :
Kneading: about 10 minutes
1st growth: 2 hours (with a flap after the 1st hour)
Rest: 15 minutes
2nd growth: 45 minutes
Baking: 16 minutes
Preparation :
This is a fairly liquid dough, so start with the water. Then, the leaven, the yeast and the flour. Start kneading in 1st gear.
Add the coarse salt. Switch to 2nd gear for 3, 4 minutes.
Put back on 1st speed, and add the olive oil.
Switch back to 2nd speed until the dough comes away from the bowl. Return to 1st speed for a few seconds and flour the bottom of the bowl to prevent the dough from sticking. Stop the mixer and remove the dough in one go.
Flour your work surface and make a ball. Flour the bottom of the bowl and place the ball of dough in it.
Take the temperature of your dough, it should be between 23 and 24°C.
Cover your bowl with a clean cloth. And let the dough rest for the first hour.
After an hour, make a flap to give it strength. Roll out the dough slightly with your hand. Put the right one in the middle and the left one in the middle. The top in the middle and the bottom in the middle.
Put it back in the cul de poule. Cover it. And let it rest again for one hour.
Cut your dough into 4 equal pieces. Re-flourish your work surface under these 4 pieces. Flatten them slightly with the palm of your hand. And let them rest for 15 minutes under a clean cloth.
Flatten the dough. Bring the left one to the middle, the right one to the middle. Lightly flex the parchment paper (so you can turn them over just before baking). Let the dough rise for 45 minutes.
Turn the dough pieces out onto the parchment paper. Moisten the sides with the brush and a little water. Be careful not to wet the seam to prevent it from sticking during baking.
Bake for 4 min at 235°C and 12 min at 220°C
You can also follow the recipe step by step, in video:
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Location
Eric Kayser
85, Boulevard Malesherbes
75008 Paris 8
