CIABATTA BREAD WITH GRANDMOTHERS’ SOURDOUGH
Ciabatta bread is a fluffy and well-risen bread, mixed with semolina flour and sourdough, ideal for filling with cold cuts and cheeses.
One of the recipes I make over and over are ciabatta breads with mixed semolina flours, they puff up while baking and are perfect to cut in half and layer fill, like we do at home: oil, salt, cheese, arugula, cherry tomatoes, ham, and more arugula, finally a nice drizzle of balsamic vinegar and the sandwich is ready.
I usually fill it and have my children take it to school for a snack, so good 🙂
Let’s see how I made them.
EMIMETTOAIFORNELLI advises you:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.2 cups all-purpose flour (w 280)
- 0.8 cup remilled durum wheat semolina
- 1.3 cups water
- 3.2 oz sourdough starter
- 2 tsp salt
Tools
For the good success of the recipe I recommend these ingredients (ADV)
- Bowl for leavening
- Mixer
Steps
If you want, you can replace the sourdough with 0.07 oz of dry yeast and 0.18 oz for fresh yeast.
NB. before proceeding with the recipe, you must have refreshed your sourdough and doubled it.
Do you want to make sourdough at home? here’s how to do it —> HOMEMADE SOURDOUGH
In a bowl, pour the sourdough and add the water, slowly dissolving the starter.
If you have a stand mixer, do this step with the paddle attachment.
Once done, add the flour and mix well with a spoon, if using a stand mixer, switch to the dough hook.
“Don’t know which mixer to choose? you can find a useful guide here—>
Knead for a few minutes and let rest for 30 minutes.
After the minutes have passed, add the salt and give it another mix. Rest for another 30 minutes.
Grease your hands well and give a few strengthening folds: take the dough and bring it to the center, three or four times.
If you go to my profile INSTAGRAM there are highlighted stories to understand better.
Once the folds are made, let the dough rest for an hour and then put it to sleep in the fridge until the next day.
The next morning, take it out of the fridge and let it acclimate for a couple of hours.
Dust the work surface with plenty of semolina and pour the dough, with a scraper (or a knife) divide the dough into 6 pieces and each piece should be flipped over the semolina and then placed to rest on a baking sheet.
I touch the dough as little as possible, just stretch it slightly by pulling the various sides.
Let rest for another hour.
Preheat the oven to 392 degrees Fahrenheit and when it reaches temperature, bake for about 20 minutes.
The CIABATTA BREAD WITH GRANDMOTHERS’ SOURDOUGH is ready to be enjoyed still warm.
Storage
Closed in a bag, they will stay soft for a long time.
You can freeze them and take them out as needed.
