Ciabatta-style sliced bread, fluffy and with a crispy crust
We eat bread every day and the truth is that in bakeries we can find authentic delicacies. Here in France you go into a bakery and you go crazy, there is a lot of variety to which more good, if it were up to me, I would take everything. How good! And who says that we cannot prepare a good bread as rich as the one we can buy already made?
On cold days, you want to turn on the oven so today, instead of going to the bakery, I decided to prepare a rich ciabatta-style bread, with a crispy crust and a spongy interior. Delicious !. Today we are going to have a snack with homemade bread while we watch the snow fall with a cup of hot chocolate, and you too can do the same because the recipe is so easy.
Ingredients
- 250 gr of strength flour
- 10 gr of fresh yeast
- 25 gr of whole milk (warm)
- 1 teaspoon of salt
- 150 gr of water
Crafting
The first thing we are going to do is dilute the yeast in the warm milk. On the other hand we are going to add the flour in a container together with the salt, we add the milk with the diluted yeast and we add the water little by little. You may not use all the water since not all flours absorb the same, so we add a little and mix, if we see that more is needed we continue adding and we will continue until we get a sticky dough that apparently cannot be handled.
We let the dough rest for an hour covered with a clean cloth (in a place where there is no current). After that time, we dump the dough on a floured surface, we also floured our hands and we give the dough an elongated shape of the same length as the mold that we are going to use. We grease the mold with butter and put the dough in, which we will let rest again for an hour.
About twenty minutes before the end of the rest, we will turn on the oven at 250ºC. When the rest is over, we lower the temperature to 220ºC and we put the mold in it. Bake for approximately 25 minutes, at the end we remove it from the oven and let it cool out of the mold.
Notes
- The mold that I use is the classic elongated cake mold, better known as the plum cake mold.
- With these quantities, a small loaf (27 cm) comes out. If we have a larger mold we can double the amount of ingredients.
More information - Easy brioches for snacks in company
More information about the recipe
Preparation time
Cooking time
Total time
Kilocalories per serving 90
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I really liked your explanation, quite clear and precise, I only have a few questions ... I have granulated yeast, is it good for me? And how many grams do I require? On the other hand, is the crunchy crust made by itself or are there any tips? thank you very much in advance.