Ciabatta is the national Italian bread. The first time I tried it was when I was on vacation in Italy.

I liked it so much that then I found a recipe for its preparation on the Internet, and began to cook it myself. At one time I baked it in the oven, but in the summer it is very hot to bake Ciabatta in the oven, and I began to bake it in a slow cooker. Ciabatta in a multicooker turns out to be just as tasty and aromatic as in the oven. Only in a slow cooker you will not be able to achieve a brown crust, but this does not affect the taste in any way. For a couple of years now, I have not bought bread in the store, as I bake Ciabatta every day.

Ingredients:

• Water - 250 ml;
• Flour - 300 grams;
• Salt to taste;
• Yeast (dry) - 15 grams.

Multicooker: Polaris, Redmond, Panasonic and others

Recipe preparation process

To prepare Chaibatta, we need to take ordinary warm water, wheat flour, salt and dry yeast.

Pour warm water into a deep bowl and put dry yeast into it. If you do not have dry yeast, then you can easily use regular compressed yeast. Only they will have to take not 15, but 20 grams.

Put salt in a bowl with water and yeast and mix everything well.

Pour in wheat flour sifted through a sieve.

Mix everything well. Cover the dough with a towel and put it in a warm place for 3-3.5 hours.

Grease the pan from the multicooker with vegetable oil and put the dough into it. We leave the dough alone for 40 minutes to allow it to distance. Then, on the multicooker, set the "Baking" mode. We bake the Ciabatta for 65 minutes. Then turn it over and bake for another 20 minutes.

1. Take a deep bowl and pour water into it with a temperature of no higher than 37 degrees. Add salt, sugar and yeast to the water and stir. Then sift flour into a bowl and mix thoroughly.

Cover the bowl with cling film and leave in a warm place for 12 hours.

2. Over the course of 12 hours, the dough will gradually expand in volume, a lot of air bubbles will form on the surface and in the middle of the dough, and the dough will become very porous.

After 12 hours, stir the dough with a wooden spatula, but only gently. Turn the dough over to the middle from the edge and so on several times, then tighten the bowl again with cling film and put in a warm place for 6 hours.

3. After 6 hours, sprinkle the table or cutting board with flour and put the dough on it, wrap the edges of the dough inward. Handle the dough carefully as it is very soft and airy.

4. Lightly grease the multicooker bowl with vegetable oil and transfer the dough into it. Place the bowl in a multicooker and close the lid.

5. Leave the dough in a multicooker for 4-5 hours. During this time, the dough should increase significantly in volume, air bubbles should appear on the surface of the dough. The bubbling of a ciabatta depends on the quality of the flour, the better the flour, the more "bubbly" the ciabatta will be.

6. Then turn on the multicooker, baking mode for 1.5 hours. After baking at the set time, you can turn the bread over and bake it on the other side for another 20 minutes.
If you have a casserole mode, then you can turn on this mode, you can bake bread on it faster - in 1 hour on one side and 15-20 minutes on the other side.

7. When the ciabatta is baked, take it out of the multicooker and transfer to the wire rack to cool.

Enjoy your meal!

We also suggest making Italian Ciabatta bread according to the video recipe.

Video recipe Italian Ciabatta bread

Ciabatta - this Italian bread is famous and loved all over the world. This is a long-fermented bread, but this elastic crumb, slightly leavening taste and crisp crust is worth working on. How to bake a ciabatta at home may not be known to everyone, but today your culinary notebook will be replenished with a couple of more delicious recipes.

Ciabatta in the oven "Smell of Italy"

To cook homemade ciabatta in the oven, you will need the following set of products:

• a pound of premium flour;
• dusting flour;
• 330 ml. warm water.
• 1 gram dry yeast.

Consider a step-by-step classic ciabatta bread recipe:

1. It is better to put the dough overnight, because the yeast will ferment in it for a long time. Combine flour and yeast, toss in a pinch of salt. Sift into a large bowl.
2. Pour some water into the prepared mixture. Stir with a spoon until the water is absorbed into the flour. Cover the bowl with plastic wrap and leave at room temperature for 12-15 hours. This is the most important step in this scheme.
3. Spread flour over the entire work surface of the table. Do not skimp, as the dough will come out very sticky. Put the dough into the flour. This should be done gently, not bending over. It contains bubbles, which are then responsible for the uniqueness of the bread.
4. Fold the left and right sides of the dough alternately, then top and bottom, so that it resembles an envelope or bar. Stop when the dough is holding its shape.
5. To make the correct ciabatta at home, divide the dough in two. Take a thick fabric, dust it generously with flour and place the ciabatta there, leaving a fold of fabric between the loaves. Leave in this position for an hour.
6. Gently transfer the loaves to a baking sheet and take them to the oven, preheated to 220 degrees. We need steam, so either place a bowl of water on the bottom of the oven or sprinkle it periodically on the walls inside the oven, taking precautions.
7. The ciabatta bread will be ready in 30-35 minutes. You will understand that the bread is baked over a golden brown crust.

The recipe for Ciabatta sourdough bread is the same as described above, only instead of yeast, we add a special sourdough bread (watch the video recipe). Sprinkling a drop of olive oil on the finished bread and taking a bite, you will be transported to the land of pizza and pasta just in your kitchen.

Ciabatta in Italiano bread maker

Delicate, porous crumb under a toasted crust is the dream of a tired traveler. Homemade ciabatta, even without a long journey, will give you a lot of taste. Instructions for making Ciabatta bread in a bread machine for your attention. The ingredients are:

• wheat flour, premium - 250 grams;
• water - a little more than half a glass;
• a teaspoon of salt;
• two teaspoons of sugar;
• a teaspoon of yeast;
• olive oil to grease the bread.

Instructions for self-cooking at home:

1. Introduce the products into the container of the breadmaker in the following sequence: water, salt, sugar, flour, and only then yeast.
2. We return the container to the oven.
3. We select the "Main" cooking mode, "Medium" - the degree of baking of the crust and the weight of the loaf - half a kilo.
4. When the ready signal sounds, remove the loaf, drizzle with olive oil, rub it with basil or any other herbs for flavor.

Note: you can cook this bread by adding malt, any herbs to the dough, sprinkling the top of the loaf with grated cheese.

Ciabatta in the Pantheon multicooker

The multicooker comes to the rescue of the hostess, almost every day. A recipe in which you can make your own Italian ciabatta bread in a slow cooker, to your attention.

You need to prepare:

• a quarter of a kilogram of flour (you can take whole grain flour, this will make the bread healthier, and the crust a little tougher);
• a teaspoon of yeast;
• water 2 glasses;
• olive oil 60 ml.;
• a tablespoon of sugar;
• a tablespoon of salt.

The scheme of your actions should be like this:

1. Pour yeast, salt and sugar into a deep bowl. Dilute with lukewarm water, knead to get uniformity. Gradually, little by little, add flour, knead. Leave it warm for 12 hours.
2. After the dough has fermented, we take it out, mix with a wooden spatula from the edges to the center. The dough is sticky, but the result is worth the tinkering.
3. We close the dough again and leave for 6 hours in a warm place.
4. Again we take out the dough on a floured board, gently knead.
5. Lubricate the multicooker with oil, preferably olive oil. If the aroma of Italy does not inspire you, feel free to take our native domestic vegetable oil.
6. Put the dough in a slow cooker, cover with a lid and leave to rest for another 4 hours. During this time, the number of bubbles will increase, the bread will be airier and lighter.
7. Turn on the machine on the "Baking" mode for an hour and a half.
8. Take out the bread, turn it over and put it back on the "Pastry" for half an hour.

Simple recipes with ciabatta

Ciabatta recipes are simple and straightforward, for example, you can make:

• Sandwiches with ciabatta, porcini mushrooms and arugula.
• Fry the mushrooms, put on a ciabatta block, sprinkle with arugula and a thin parmesan on top.
• Bruschetta with tomato and basil.
• Toast the ciabatta pieces, cut and rub with a garlic clove. Top with skinless tomato and basil.
• Hot sandwich "Russians in Italy" - Cut a quarter of a loaf with a pocket, put sausage, cheese, tomato inside. Dip the sandwich in a beaten egg and fry in a pan.

Video: Sourdough Ciabatta Bread - a step-by-step recipe

Here is my ciabatta turned out in a slow cooker. I did it for the first time at all. I, of course, ate a real Italian ciabatta. There is something to compare. Well, yes, there it is not done in a multicooker, of course. Mine is not Italian, but delicious.

The crust looks soft, but in fact it turned out as it should be. I had a lot of salt, so I suggest taking 1 teaspoon, I think this will be enough. The process is lengthy, but uncomplicated. In general, I liked to work, and there is fresh one with butter! Try it too!

So, we take salt, sugar, premium flour, water and yeast.

The water is slightly warm, mix it with sugar and salt. Add yeast, sifted flour.

Then mix with a spatula. We do this from edge to center. Repeatedly. And we remove for another 6 hours, closing the lid.

This is the dough we will have, everything is in bubbles.

Take the dough and put it on a board with flour.

Now we wrap the dough on all sides, like an envelope.

We do this several times. Sprinkle with flour on top. And put it in a slow cooker.

Grease the bowl with oil. Place the dough and close the lid. Leave the dough for 4 hours. Then we turn on the "Baking" mode for 1.5 hours.

Step 10

When the signal sounds, we take out the bread and turn it over, so the top is still white. And we put on the same mode for 20 minutes. That's all, our bread is ready. Bon Appetit.

webspoon.ru

How to bake a Ciabatta in a slow cooker

Ciabatta is the national Italian bread. The first time I tried it was when I was on vacation in Italy.

I liked it so much that then I found a recipe for its preparation on the Internet, and began to cook it myself. At one time I baked it in the oven, but in the summer it is very hot to bake Ciabatta in the oven, and I began to bake it in a slow cooker. Ciabatta in a multicooker turns out to be just as tasty and aromatic as in the oven. Only in a slow cooker you will not be able to achieve a brown crust, but this does not affect the taste in any way. For a couple of years now, I have not bought bread in the store, as I bake Ciabatta every day.

Ingredients:

• Water - 250 ml;
• Flour - 300 grams;
• Salt to taste;
• Yeast (dry) - 15 grams.

Recipe preparation process

To prepare Chaibatta, we need to take ordinary warm water, wheat flour, salt and dry yeast.

Pour warm water into a deep bowl and put dry yeast into it. If you do not have dry yeast, then you can easily use regular compressed yeast. Only they will have to take not 15, but 20 grams.

Put salt in a bowl with water and yeast and mix everything well.

Pour in wheat flour sifted through a sieve.

Mix everything well. Cover the dough with a towel and put it in a warm place for 3-3.5 hours.

Grease the pan from the multicooker with vegetable oil and put the dough into it. We leave the dough alone for 40 minutes to allow it to distance. Then, on the multicooker, set the "Baking" mode. We bake the Ciabatta for 65 minutes. Then turn it over and bake for another 20 minutes.

Chabatta is ready! Bon Appetit!

Do you like the recipe? Rate it:

recepty-multivarki.ru

Bread "Ciabatta" in a slow cooker

Hello dear readers of our site! Today I want to bring to your attention a recipe for making delicious Italian Ciabatta bread in a slow cooker with sun-dried tomatoes and olives! Mmmmmm .... yummy! : good: And how to cook sun-dried tomatoes at home according to a simple recipe can be found here.

Ingredients for the dough:

• Water - 200 ml
• Dry yeast - 1.5 tsp
• Sugar - 1.5 tablespoons
• Salt - 1.5 tsp
• Flour - about 350 gr.
• Olive oil - 3 tablespoons (vegetable is also possible)

For filling:

• Olives - 1/3 can
• Sun-dried tomatoes - 8-10 pcs.

How to bake bread in a slow cooker:

I cooked "Ciabatta" in a Panasonic 18 multicooker (bowl 4.5 liters, power 670 W).

First, let's prepare a dough, for this you need to dilute dry yeast in warm water, add sugar and 1 tbsp. flour, stir everything thoroughly and leave in a warm place for half an hour.

Now you need to add salt, butter to the dough and gradually add flour, kneading a soft elastic dough. Cover it with a dry towel and leave in a warm place for several hours, until the volume increases 2-3 times.

Well, our dough has come ... now we need to roll it into a layer (not very thinly), grease it with vegetable oil and put chopped sun-dried tomatoes and olives on it.

Roll the dough into a roll, pinch the edges and place with a snail in a greased multicooker bowl.

Close the lid and turn on the "Heating" button for 10-15 minutes. Then brush the dough with an egg and set the multicooker to the "Bake" mode for 60 minutes.

At the beep, turn the ciabatta using a steaming container, brush with an egg and bake for another 20 minutes.

That's all! The Italian ciabatta in a slow cooker is ready! : whistle:

Bon Appetit!

For viewing, I suggest a video recipe for making Borodino bread in a Brand multicooker

Best regards, Oksana.

laskovaya-mama.ru

Ciabatta bread, a crispy pastry native to Italy

Ciabatta - this Italian bread is famous and loved all over the world. This is a long-fermented bread, but this elastic crumb, slightly leavening taste and crisp crust is worth working on. How to bake a ciabatta at home may not be known to everyone, but today your culinary notebook will be replenished with a couple of more delicious recipes.

Ciabatta in the oven "Smell of Italy"

To cook homemade ciabatta in the oven, you will need the following set of products:

• a pound of premium flour;
• dusting flour;
• 330 ml. warm water.
• 1 gram dry yeast.

Consider a step-by-step classic ciabatta bread recipe:

1. It is better to put the dough overnight, because the yeast will ferment in it for a long time. Combine flour and yeast, toss in a pinch of salt. Sift into a large bowl.
2. Pour some water into the prepared mixture. Stir with a spoon until the water is absorbed into the flour. Cover the bowl with plastic wrap and leave at room temperature for 12-15 hours. This is the most important step in this scheme.
3. Spread flour over the entire work surface of the table. Do not skimp, as the dough will come out very sticky. Put the dough into the flour. This should be done gently, not bending over. It contains bubbles, which are then responsible for the uniqueness of the bread.
4. Fold the left and right sides of the dough alternately, then top and bottom, so that it resembles an envelope or bar. Stop when the dough is holding its shape.
5. To make the correct ciabatta at home, divide the dough in two. Take a thick fabric, dust it generously with flour and place the ciabatta there, leaving a fold of fabric between the loaves. Leave in this position for an hour.
6. Gently transfer the loaves to a baking sheet and take them to the oven, preheated to 220 degrees. We need steam, so either place a bowl of water on the bottom of the oven or sprinkle it periodically on the walls inside the oven, taking precautions.
7. The ciabatta bread will be ready in 30-35 minutes. You will understand that the bread is baked over a golden brown crust.

The recipe for Ciabatta sourdough bread is the same as described above, only instead of yeast, we add a special sourdough bread (watch the video recipe). Sprinkling a drop of olive oil on the finished bread and taking a bite, you will be transported to the land of pizza and pasta just in your kitchen.

Ciabatta in Italiano bread maker

Delicate, porous crumb under a toasted crust is the dream of a tired traveler. Homemade ciabatta, even without a long journey, will give you a lot of taste. Instructions for making Ciabatta bread in a bread machine for your attention. The ingredients are:

• wheat flour, premium - 250 grams;
• water - a little more than half a glass;
• a teaspoon of salt;
• two teaspoons of sugar;
• a teaspoon of yeast;
• olive oil to grease the bread.

Instructions for self-cooking at home:

1. Introduce the products into the container of the breadmaker in the following sequence: water, salt, sugar, flour, and only then yeast.
2. We return the container to the oven.
3. We select the "Main" cooking mode, "Medium" - the degree of baking of the crust and the weight of the loaf - half a kilo.
4. When the ready signal sounds, remove the loaf, drizzle with olive oil, rub it with basil or any other herbs for flavor.

Note: you can cook this bread by adding malt, any herbs to the dough, sprinkling the top of the loaf with grated cheese.

Ciabatta in the Pantheon multicooker

The multicooker comes to the rescue of the hostess, almost every day. A recipe in which you can make your own Italian ciabatta bread in a slow cooker, to your attention.

You need to prepare:

• a quarter of a kilogram of flour (you can take whole grain flour, this will make the bread healthier, and the crust a little tougher);
• a teaspoon of yeast;
• water 2 glasses;
• olive oil 60 ml.;
• a tablespoon of sugar;
• a tablespoon of salt.

The scheme of your actions should be like this:

1. Pour yeast, salt and sugar into a deep bowl. Dilute with lukewarm water, knead to get uniformity. Gradually, little by little, add flour, knead. Leave it warm for 12 hours.
2. After the dough has fermented, we take it out, mix with a wooden spatula from the edges to the center. The dough is sticky, but the result is worth the tinkering.
3. We close the dough again and leave for 6 hours in a warm place.
4. Again we take out the dough on a floured board, gently knead.
5. Lubricate the multicooker with oil, preferably olive oil. If the aroma of Italy does not inspire you, feel free to take our native domestic vegetable oil.
6. Put the dough in a slow cooker, cover with a lid and leave to rest for another 4 hours. During this time, the number of bubbles will increase, the bread will be airier and lighter.
7. Turn on the machine on the "Baking" mode for an hour and a half.
8. Take out the bread, turn it over and put it back on the "Pastry" for half an hour.

Simple recipes with ciabatta

Ciabatta recipes are simple and straightforward, for example, you can make:

• Sandwiches with ciabatta, porcini mushrooms and arugula.
• Fry the mushrooms, put on a ciabatta block, sprinkle with arugula and a thin parmesan on top.
• Bruschetta with tomato and basil.
• Toast the ciabatta pieces, cut and rub with a garlic clove. Top with skinless tomato and basil.
• Hot sandwich "Russians in Italy" - Cut a quarter of a loaf with a pocket, put sausage, cheese, tomato inside. Dip the sandwich in a beaten egg and fry in a pan.

Video: Sourdough Ciabatta Bread - a step-by-step recipe

Description:

If guests are about to knock on the door and need to prepare an Italian treat faster, use the casserole function. On it, the ciabatta will be baked in a slow cooker for 1 hour, after which you need to turn it over and wait another 15 minutes. The effect will be the same.

Recipe "Bread" Ciabatta "in a slow cooker":

It takes a minimum of ingredients and time to bake crispy Italian ciabatta bread. In a deep bowl, dilute the water with salt, sugar and yeast. Please note that to obtain a harmonious consistency, it is better to take water, the temperature of which is up to 37 degrees. While mixing the ingredients, add the sifted flour, then mix everything thoroughly for several minutes.

The preparatory stage for creating the ciabatta is over. Cover the dishes with the dough with a linen towel or foil and heat them for 12 hours. During this time, the mass will change significantly, increasing in volume and, as it were, opening up, forming pores of air bubbles. Thanks to this natural fermentation, the bread will be porous and airy.

After twelve hours, open the dough and stir gently. A wooden spoon works best for this. Wrap the dough slowly from the edges to the middle, repeat this manipulation 3-5 times. Then cover the dough again and forget about it for another 6 hours.

After the indicated amount of time, prepare a floured cutting board. Carefully remove the delicate airy mass from the dish and transfer to the board, slightly curling inward.

Now is the time to prepare the multicooker for the procedure. Before moving the dough into the multicooker bowl, coat it with olive oil. After placing the future ciabatta in the bowl, send it to the multicooker and close it there for 4-5 hours.

This time is enough for the dough to greatly increase in volume and become even more fluffy. The better the flour, the more bubbles will be in the mass and the softer the ciabatta will be.

After the dough has finally come up, turn on the multicooker for “baking” and cook for another hour and a half. After that, take out the baked bread, turn it over and leave it in the multicooker again for another 20-30 minutes. Thus, the crust of the soft ciabatta will be crispy and golden.

Cool down the bread and enjoy the amazing taste of ciabatta!