![]() ![]() Plain ciabatta is as common in Italian supermarkets as white sandwich bread is in the United States. The bread has a high liquid content that makes the dough difficult to manage, but is necessary to achieve the correct results. The remaining ingredients are then mixed with the starter and allowed to rise for several more hours. The bread requires the preparation of a starter, which must be allowed to rise overnight. The bread features a crisp crust surrounding an interior that has a soft texture and an open crumb with a flavor that is slightly sweet/sour. Type of flour used: unbleached bread flour (wheat)ĭescription: Ciabatta is typically identified by its shape, which is that of a worn or flattened slipper, and thus the meaning of the word ciabatta in Italian. Some starters may be ready in a few hours, while sourdough starters may require several days of initial fermentation before the bread can actually be prepared. The initial fermentation of the starter and the subsequent rising time of the dough contribute to the lengthier process. ![]() These types of starters, which contain only flour and water, rely on airborne yeast for fermentation therefore, the process can be quite slow, much slower than a starter using commercial yeast, but neither type of starter can produce bread as quickly as direct leavening methods. Some starters don't contain commercial yeast. The use of a starter is a traditional leavening method requiring only a mixture of flour, water, and yeast, which are allowed to ferment for varying periods of time depending on the types of bread being prepared. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |