Schwedisch-Holstein
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Freitag, 28. Juli 2017
Francescas Ciabatta Brötchen eller Francescas Ciabatta Bulle
Schon der Name ist ein Gedicht und
weckt die Sehnsucht nach Italien
und laue Sommerabende .
Die Zutaten sind einfach , doch sie brauchen Zeit . Wer es denn noch nicht abwarten kann , für den habe ich noch eine ,, schnelle Variante''. Empfehlen würde ich aber immer die ,, lange '' Variante , da diese nicht so Hefe lastig ist und die Brötchen auch noch am nächsten Tag , wie frisch aus dem Ofen schmecken . Wichtig und auch ganz entscheidend für den Geschmack ist , vorauf Ihr die Brötchen backt .
Ich persönlich , mache da keine Kompromisse ❤️und backe nur auf oder in einem Naturstein , denn nur hier bekommt Ihr das einzigartige Aroma eines Steinofens zu schmecken . Meine Familie und Freunde sind ganz verrückt den Brot und Brötchen , die ich auf den Natur Produkten von Pampered Chef backe . Und das spricht doch für sich , oder ? S elbstverständlich könnt Ihr auch weiterhin , auf Euren gewöhnlichen Backblechen backen , der Geschmack wird jedoch ein anderer sein , als bei mir .
1 Prise Zucker in den Mixtopf geben und 37°/St.1 erwärmen .
150 g Hartweizengrieß
25 g Olivenöl dazu geben und 2 Min./Teigmodus verkneten .
Mit einem scharfen Messer , oben kreuzweise die Brötchen einschneiden und mit einer Sprühflasche Wasser etwas besprühen und leicht mit etwas Mehlstaub aus dem StreuFix von Pampered Chef bestäuben .
Auf dem Kuchengitter ( siehe Foto ) von Pampered Chef auskühlen lassen und genießen .
1 Prise Zucker in den Mixtopf geben und 37°/St. 1 erwärmen .
150 g Hartweizengrieß
25 g Olivenöl in den Mixtopf geben und 2 Min. / Teigmodus verkneten .
In den auf 240° vorgeheizten Backofen ( nach 10 Minuten Backzeit , die Temperatur auf 220 ° reduzieren ) , Ober und Unterhitze , unterstes Rost ca. 30 Minuten backen . - Sichtkontakt , denn jeder Backofen backt anders !
Auf dem Kuchengitter ( siehe Foto ) von Pampered Chef auskühlen lassen und sofort genießen .
Nun genießen wir unseren Kulinarischen Streifzug , durch Bella Italia .
Ciabatta brötchen
09 Juni 2015
Dunkle Ciabatta Brötchen mit Sauerteig
Die Ciabatta Brötchen mit Sauerteig von 1 x umrühren aka kochtopf, die ich euch das letzte Mal vorgestellt habe, gibt es jetzt auch in einer dunklen Version auf meinem Blog.
Geschmacklich sind die Brötchen natürlich etwas nussiger, ich finde auch, dass sie sich etwas besser frisch halten. Ob das jetzt wirklich an den Mehlen liegt, kann ich nicht sagen. Vielleicht hab ich auch einfach bei der Zubereitung etwas anders gemacht. Den Teig anders geknetet oder so. Ich mag beide Variante, wobei die erste Version, die ich euch vorgestellt habe, schönere große Poren hatte ;) Das heißt, sie waren den Original Ciabattabrötchen etwas ähnlicher.
Dunkle Ciabatta Brötchen mit Sauerteig
120 g Vollkornweizenmehl
150 g Weizenmehl 550
100 g Weizenmehl 1050
130 g Pastamehl (50 % Weizenmehl 550 + 50 % Hartweizenmehl)
10 g dunkler Backmalz
Für den Sauerteig alle Zutaten gut verrühren und alles bei Zimmertemperatur bis zum nächsten Tag stehen lassen (bei mir waren das ca. 15 Stunden).
Mit Hilfe einer Teigkarte 12 gleichgroße Stücke abteilen und diese auf ein Blech legen.
Kommentare:
Die Brötchen sehen lecker aus! Wie du schon sagst, nicht so schön großporig wie reguläre Chiabatta-Brötchen ein paar Posts vorher, aber dennoch sehen diese Brötchen wirklich lecker aus.
Ich hätte allerdings eine Frage: was genau versteht man unter Anstellgut?
Ciabatta made from bread machine dough
Ciabatta made from bread machine dough
I've made this Ciabatta a couple times now. Very easy with great taste. Crunchy crust with nice holey crumb. I dumped the dough onto parchment pape sprayed with oil, then sprayed dough with oil, used dough cutter to cut in half. Spread out into two loaves. Here's the link to where I found it.
Ciabatta Bread By: Marina: "This very simple recipe can be made in the bread machine using dough cycle. I make it at least 3 times a week."
Original Recipe Yield 2 loaves
1 1/2 cups water
1 1/2 teaspoons salt
1 teaspoon white sugar
1 tablespoon olive oil
3 1/4 cups bread flour
1 1/2 teaspoons bread machine yeast
1.Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start.
2.Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
3.Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 3x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes.
4.Preheat oven to 425 degrees F (220 degrees C).
5.Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.
Here's link to picture
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I used this recipe in my bread machine to make buns for pulled pork sandwiches. There are better ways to get a more open crumb, but I like this method for it's convenience and the crumb is plenty open for BBQ sauce. I'll make 'em again. I started with all the liquid, 40% of the flour, and half the yeast in the bread machine pan as a sponge. After a couple of hours, I plugged the machine in again and added the other ingredients and started the dough cycle. When the dough cycle was complete, I formed a rectangle and cut out 3" x 4" rolls.
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Wild Yeast
Notes from my kitchen, in which I bake bread and raise a few other matters
Sourdough Ciabatta Rolls
For sandwiches, sliced bread is great, soft rolls are wonderful. But sometimes nothing but a crusty roll will do to make you feel like you’re holding a meal in the palm of your hand. And sometimes it just needs to be a ciabatta roll, with those nice big holes to harbor whatever filling is your pleasure of the moment..
But I confess I had more than good eating on my mind when I made these particular rolls. The high-hydration (i.e., wet) doughs that produce those accommodating holes can be especially difficult to handle, and I’ve always relied on my trusty mixer to see me through. I was curious to see, here in this bare-bones kitchen where all the mixing is by hand (and all the yeast is wild), whether I could pull it off.
For high-hydration doughs, I love the double-hydration technique, where a portion of the water is held back until the bulk of the gluten development is accomplished. I wasn’t sure how well I could incorporate that last bit of water using my own mittens instead of a dough hook, but it turns out it was really not a problem. The resulting dough was goopier than when I mix by machine, but here’s where the real magic began. I’ve long been convinced of the power of the fold for developing dough, but I was still awestruck by the ability of that simple maneuver to turn this:
into this (after the first fold):
and then into this (after the third and final fold):
In retrospect I could have used a little more water and maybe one more fold, because, although the crumb was pretty open, I’d have liked it just a bit more so for a ciabatta. All in all, though, I was pretty happy with how these turned out. I’m not saying I’ll mix all of my high-hydration doughs by hand from now on, but it’s good to know I can if I want or need to.
These rolls are my submission for this month’s BreadBakingDay, hosted by Aparna (My Diverse Kitchen), who has chosen “Small Breads” as the theme of the month. Thanks to her and to BBD’s founder, Zorra (1x umrühren bitte), for another great event whose roundup I’m eagerly anticipating.
Sourdough Ciabatta Rolls (Hand Mix)
- (Elaborate sourdough starter: however long yours takes)
- Mix final dough: 10 minutes
- First fermentation (mostly in the refrigerator): at least 9 hours, with folds at 30, 60, and 120 minutes
- Warm up: 1 hour 45 minutes
- Divide: 10 minutes
- Proof: 1 hour 45 minutes
- Bake: 30 minutes
- 465 g flour
- 76 g whole wheat flour
- 17 g salt
- 26 g olive oil
- 610 g mature 100%-hydration sourdough starter
- 355 g water
- semolina flour and extra white flour for dusting
- In a large bowl, combine flours, salt, olive oil, starter, and about 280 g of the water. Mix with your hands until the ingredients cohere.
- Turn the dough out onto an unfloured counter and mix (knead) until the gluten reaches a medium-low level of development. This took me about 10 minutes.
- Return the dough to the bowl and add the rest of the water, mixing by hand until it is completely absorbed. Add additional water as needed to make the dough very soft.
- Clean the bowl, oil it lightly, and return the dough to it. Cover and ferment at room temperature for 2 hours, with folds at 30, 60, and 120 minutes. (Note: my folding video shows dough being folded right in the container. For this wet dough, it works better to turn it onto a very well-floured counter, making sure you brush off the excess flour after each stage of the fold so it doesn’t get incorporated. Make sure your container is oiled before returning your dough to it, especially after the last fold. Put it in with the smooth side up.)
- After two hours, place the dough into the refrigerator overnight.
- After 7 – 12 hours, remove the dough from the refrigerator and let it warn up at room temperature for about 1.5 – 2 hours.
- Dust your counter heavily with a 50/50 mixture of flour and semolina flour. Carefully turn the dough out, taking care to degas it as little as possible.
- Starting at the center, gently stretch the dough out into a square about 1.5 – 2 cm in height.
- With a dough cutter, cut the dough into 12 pieces.
CommentsLeave a comment
Susan, I only keep a 100% rye starter, because I like rye in my bread, but would this work ok for these rolls, or should I use it to inoculate a white starter instead?
Last time I tried to make a white starter from the rye starter, it went all acetoney and so I chucked it, and it has made me nervous.
Ooh, your holes look so delicious! (If that’s even possible, I don’t know.)
I was the same as you, depending on the mixer for doughs like this… but then I tried the method of pulling up the dough, slapping it down, folding and grabbing it on the side, etc… I totally fell in love with the technique because you feel the dough developing and can sense when to stop, relying on subsequent folds to finish off the gluten development. I think I really like the physical pleasure of it as well. Lots of movement, lots of noise, and awe-filled kids staring at my business. So, I haven’t gone back to the mixer! Oh, and making baguettes with this method is a dream as well. Don’t know if I’d do brioche, though.
In any case, your rolls look absolutely perfect! And you have the pleasure of saying “I made them with my own two hands”.
Susan, I’ve always had trouble with getting an open crumb on my ciabattas. I’m excited to try this technique. I’m also excited to try some of the rolls as a nice alternative for burger buns! Your rolls are absolutely gorgeous. Thanks for another inspiring entry.
I love it! I, too, rely on my KA to mix these really wet doughs, and it’s good to see how they turn out by hand.
Susan, beautiful mini-ciabattas! And I agree… the double hydration method is the way to go for hand mixing high hydration doughs.
Your sourdough rolls look fabulous. I didn’t know a wet dough could be kneaded by hand to come together this way.
I’ve never made sourdough bread but I’ve seen a couple of posts recently that are tempting me to.
Thanks for participating, Susan.
I’ve always wanted to try the double hydration method for slack doughs after reading about it in SFBI’s book. I was under the impression that it could only be done by machine… Nice to know that it can be done by hand.
My absolute favorite bread. It looks delicious! Wish I had one for breakfast.
Lynne, I haven’t tried it, but I would not use a rye starter for these unless you are in serious “this probably won’t work but let’s see” mode. The starter here is contributing about 36% of the total flour in the dough, and a 36% rye dough will behave much much differently. You should be able to convert your rye starter to wheat if you start with a small amount and build it up over a few feedings.
Angelica, hmm, I’m going to have to give that one some thought
Jane, yes, although I’ll never give up my mixer there is something incredibly satisfying about mixing by hand.
Claire, thanks, and let me know how the technique works for you. These do make very wonderful burger buns.
Madam Chow, if you try it with a wet dough I’d love to know how you fare.
SteveB, thank you!
Aparna, thanks for hosting BBD!
Jude, I think you will definitely like the technique. It does work very very well by machine but pretty well by hand too.
Thanks Susan, what I thought really, but I had this hope in the back of my mind that you would say, nah! No difference at all. LOL
I’ll try converting again using different flour this time, and keep my fingers crossed that nail polish doesn’t make another appearance..
I have not tried any ciabatta recipe before, but after seeing your ciabatta roll I’m certainly want to give it a try
This looks wonderful! I’ll definitely have to make this- ciabatta has been on my list of things to make for a long time now!
You have to check out this recipe for ciabbatta. I amde it two days ago. I will post on it in a couple of days. So funny because we made our breads around the same time. Anyway check it out.
Looks so beautiful! I love ciabatta! I have never baked using a starter but I am really intrigued and willing to dare Looks great!
these look amazing and it is great for me to see you talking about working without a mixer – makes me feel more hopeful that I can do it one day
Susan,it was great fun making the ciabatta’s and even more fun eating them. Thank you for this wonderfull recipe,
Lynne, good luck!
Zainab, hope you like it!
Erin, thanks, looking forward to hearing how it works for you.
Lori, I’ve been eyeing the cocodrillo since it appeared on TFL. Looking forward to reading about yours!
Johanna, of course you can do it — go for it!
Marjoke, you’re welcome and thanks for letting me know you liked it!
There is something so satisfying about mixing slack dough by hand. I must say I’m surprised that you’re not converted away from using your stand mixer, Susan. It’s so much easier to clean hands and a bowl than it is to clean the mixer parts. (Of course, I don’t have a mixer, so I don’t really know that it’s difficult to clean.) And I too am a big fan of the folding over from time to time to further develop the gluten.
Needless (no pun intended there) to say, your ciabatta are stunningly beautiful. I’d love to have one of those to slice open, slather with pesto and throw on a slice or two of pecorino. Mmmm, heaven….
(I’m hopelessly behind!! I can’t believe I’ve now missed THREE Bread Baking Days!)
Beautiful ciabatta rolls—in Italian we would call them ‘ciabattine’ . I never tried a sourdough version of this bread, they must taste wonderful!
I do not have the privilege to choose yet! As Indians we are so used to kneading for rotis, parathas and samosas with our hands, that I just love getting my hands all sticky with dough:) The rolls look so nice with all those holes!
Rather impressive, really. Aren’t hands just marvelous?
This is the first time I succeeded in making Ciabatta. And by hand too! I am proud of myself and thankful for your recipe and generous instruction.
The sourdough really gives the breads deep and complex flavor. Store-bought ciabatta suddenly taste so blah.
I’ve made these on the weekend (although I have to admit that I left out the second portion of the water – the dough was so nicely developed that I couldn’t get myself to start allover again…) and the result was wonderful! Even with less water, nice big, open crumb, very crusty and very tasty!
Susan, the first two times I made these, they turned out wonderful! The third time, I made the dough into Ciabatta loaves, and there was big gaping on the ceiling of the bread. Do you have any idea why that happened? Was it because of lack of gluten development?
Sledet, it sounds like the dough may have collapsed a bit when you flipped them over for baking. Loaves are trickier than rolls. If you turned them with your hands, try instead holding the baking sheet right next to the dough and lifting the edge of the couche to flip the loaf over onto the sheet.
Have i read well?
610 grams of starter.
Josh, you have indeed, I used 610 grams.
What will happen if i leave the dough in the refrigerator for 18-20 hours instead of 7-12 hours?
This will make it easier to incorporate in my everyday life.
I am really looking forward to try out this recipe.
Well this weekend is a long one here in NZ and I’ve decided to make it my Ciabatta weekend. I’m making this recipe along with Ciabatta Integrale from http://sourdough.com/recipes/ciabatta-integrale-wholemeal-ciabatta-multi-grains#comment-12984.
I have just finished folding my dough and have popped it in the fridge for a bit of a sleep – well perhaps I will, the dough not so much! After first making the dough I almost couldn’t bring myself to add the remaining water after mixing the dough and “kneading” it. It was that wet already!! But I did add a bit more water and hoped for the best. I folded on an oiled bench top for the first 2 folds then floured for the third. I am still contemplating giving it another fold in an hour before going to bed – yes I think I will. Great dough so far Susan – so silky and smooth, and its amazing how much it changes in between folds. I will post pictures of both breads on sourdough.com once I’ve finshed making them. This one will be baked tomorrow, and the integrale on Monday. Thanks for the recipe! I do so love making bread :o)
And I guess the answer to Martin’s question above would be, that you’d get a bit more tang to the bread, otherwise the extra fridge time should be ok?
“happiness is making bread”
After you mix the dough and and ferment at room temperature for 2 hours, with folds at 30, 60, and 120 minutes, do you leave the loaf to rise for another 2 hours before putting in the fridge?
Rachel, refrigerate the dough immediately after the third fold at 2 hours. Sorry that was a little unclear in the recipe.
Hello, i can’t wait to try this recipe. I was just wondering – do you have a sourdough starter recipe? what goes into it? Many thanks!
I just made these ciabatta’s. I have a question about the percentage of hydration. You use 355 g water plus 305 g half of the starter and 541 g of flour. 355+305 = 660 / 541 = 122% Is the way I calculate this correct?
The first time my ciabatta’s looked like thick pancakes, so this time I used less water. I used: 300 g water + 305 g = half of the starter and 541 g flour. 300 + 305 / 541= 110 %.
I thought ciabatta’s used around 80% of hydration.
Connie, you are right that the water contributed by the starter is figured in the hydration. However, so is the flour! Therefore, the total flour is 541+305=846, and the water is 355+305=660, making the hydration 660/846=78%.
Thank you very much Susan, this helps a lot
Hi Susan, Hi there! It’s been awhile, hope you are well and doing ok. I am very busy, we opened our store a few weeks ago and I am elbow deep in dough from Tuesdays to Saturdays. Things are going very well and the people in this neighbourhood have welcomed a new bakery by coming in daily for their bread needs. As usual your blog is an excellent resource for me, it really gets the creative juices flowing. This time I am trying to develop some buns and rolls business and finding it difficult to turn great bread formulas into suitable bun and roll production. After perusing your recipe section and reading all of your great notes I felt refreshed. We made a Ciabatta bun made with JH’s Ciabatta with Wheat Germ & Olive Oil and although it baked up tall and very tasty, the interior crumb was tight and dense, funny for a formula with 80% hydration. The big piece cut for the rolls (we call them “heads”) ended up being somewhat neglected while other doughs got worked off resulting an overly extended fermentation time. Anyway, as is often the case, what I read on your blog is info that I already know but have either forgotten or abandoned due to plain negligence. Wild Yeast acts as sort of inspirational corrective-ness…kind of like juvenile detention, but in a good way. Thanks, you have such a great knack.
Just made these! Second batch is still in the oven.
They turned out great Thanks for the recipe!
In case anyone wonders about the effect of some changes, I made these with my 1/3 dark rye starter, gave them five hours in the fridge, one hour to warm up, and two hours to proof (had to work around a field hockey practice), and they’ve turned out perfect.
Can you explain how to do the first fold with the wet dough? I’ve watched the videos and have successfully folded drier dough but when I’ve tried to work with dough that looks like that I haven’t been able to manipulate it at all — it just drips off my fingers.
THESE LOOK WONDERFUL BUT I HAVE ONE PROBLEM — I LIVE IN TEXAS AND IT IS IMPOSSIBLE TO KEEP THE DOUGH AT YOUR SUGGESTED TEMPS. — ANY SUGGESTIONS?
Tony Cassens says
I know this sounds like a dumb idea but here goes. I make a really good sourdough rye bread pretty much out of “The Bread Bible”. And I make a reasonable good ciabatta – recipe from Hamelman’s book “BREAD”.So I was thinking that if I wanted to make a soughdough rye ciabatta all I would need to do would be increase the hydration from 63%(sourdough rye) to 79% (ciabatta) simply by adding more water in the final dough mixture. Is there anything wrong with this idea?
I’m not sure what the website info is it was put in by Dashlane. Anyway I made the bread and am happy mostly with the results. I had some problem in transferring with the board because I didn’t get enough flour on the board so it stuck and I couldn’t fix it but the loaves mostly held their shape and had nice holes, not as nice as yours but any time I get close to your bread I’m happy.
I wasn’t clear on the steaming, I sprayed on my cast iron lava rock pans when I first put the loaves in and 2 minutes later. Maybe I shouldn’t have sprayed the second time because the bread never got a nice brown. I left them in and extra ten minutes and then another ten minutes but no joy. The loaves registered 205 after the first 20 minutes. I didn’t bother turning off the oven and leaving the door ajar.
The other thing I was disappointed in was the taste. I didn’t find the taste particularly appealing. I asked some of my family who always act as guinea pigs and their verdict was it tasted like bread, not a recommendation. I thought the use of sourdough and the long fermentation would make it really tasty.
This was the firs time I did a wet dough and I’m so happy with the method you gave. Maybe my baguettes will come out without flattening.
I think I’ve told you before my daughter is a nurse practitioner with chop(Pennsylvania) as an airway specialist. Did you ever mention what field you are in.
TRY THIS. 175 GM BREAD FLOUR, 50 gm rye ,25 gm spelt flour, 250 gm sourdough starter, 7 gm yeast,38 gm soy milk, 147 water, 8 gm olive oil, tsp malt extract, 8 gm salt, warm milk, water, oil, mix until dough reaches 28c this takes about 20 minutes.
remove to well oiled container rest for 1.5 hours s/f 4 times.final proof 1.5 hours cut into two bake with heaps of steam. do not use flour, when handling this wet dough,only no stick spray and you will have a great open crumb.
My dough is too wet to knead and if I add the remaining water it would be a dough any more! what happen?
this wet dough is far to wet to need by hand machine required
Beatos a Josa foi altercar a respeito de os insucessos com se tentar emplacar uma
terceira via, posto que cidades da zona possuem uma
grande polarização em dois grupos.
Hi there to every body, it’s my first go to see of this web site; this webpage contains awesome and really good data for readers.
I learned this technique on your site. I have to say, in my opinion, thanks to you, I now have the prettiest burger buns in town. This roll is the finishing touch to a gorgeous gourmet burger. I love your site.
As soon as they cool I cut and freeze them immediately. Toss them in a hot oven and they are ready by the time the burger is cooked. Six taste testers were not able to tell the difference between the fresh and frozen.
Thank you so much for posting these great recipes and techniques.
Delia Downing says
I was sceptical when I started working the dough because it was so soft. I had made ciabatta a few times previous, but this was my first foray into sourdough ciabatta, and into doing it all by hand.I have just taken it out of the oven and it is beautiful. How satisfying! Thanks so much for the recipe and the careful instructions.
I’ve done ciabatta from this recipe and it was amazing! Just a question: how where you able to get such precise quantities? Thanks
Trackbacks
[. ] to throw myself at two of the harder incarnations of bread – sourdough and ciabatta. And sometimes both. And it takes a lot of time, and it’s hard, and I’m reminded every time of how little I [. ]
[. ] passou a dica do site Wild Yeast e foi de lá que baseei a receita dessas Ciabattas. Queria fazer um pão para sanduíche usando o [. ]
[. ] then, I’ve had my eye on Susan’s, Sourdough Ciabatta Rolls for some time now. What was especially appealing about them was that they utilize the fold, [. ]
[. ] I needed to feed my sourdough starter after storing it in the fridge for a month. Since Alex isn’t eating bread with me at the moment, I need to experiment with making individual rolls or smaller loaves of bread that I can polish off myself. This time, I decided to make Sourdough Ciabatta Rolls. [. ]
[. ] some sourdough ciabatta rolls yesterday, mostly based on this recipe. I say “mostly” because I failed to read through the directions ahead of time so I [. ]
[. ] in that she adds some water after the first kneading. I've seen that suggested as a good idea for high-hydration breads like ciabatta, but by the look of her k'sra the dough doesn't seem to be all that wet. Of course, if she had used [. ]
[. ] sourdough ciabatta I managed to make, all thanks to this recipe found at the Wild Yeast blog: http://www.wildyeastblog.com/2008/07/28/sourdough-ciabatta-rolls/. What a heavenly recipe! What heavenly little pillows of bread. Rarely do I have such luck with [. ]
[. ] Grundlage habe ich das Ciabatta-Rezept von txfarmer und Wild Yeast genommen, habe damit aber immer wieder Bauchlandungen erlebt, was die Krumenporung [. ]
[. ] Sourdough Ciabatta Rolls – Okay, technically all leavened bread is fermented, but if you have a sourdough starter, I think the holidays are a lovely time to share the wild yeasts from your home with friends and family (in bread form, of course). I stumbled across the Wild Yeast Blog, where I found these delectable looking ciabatta rolls. [. ]
[…] liberally into a bowl of bouillabaisse — especially when sopped up with a warm chunk of homemade ciabatta. As Julia would say, bon […]
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If thou tastest a crust of bread, thou tastest all the stars and all the heavens.
Annetts kulinarisches Tagebuch
Mittwoch, 3. Juli 2013
Die Jagd auf das perfekte Frühstück geht weiter: Ciabatta-Brötchen mit Sauerteig
Heute möchte ich mal wieder ein herzhaftes Brötchen vorstellen, das den Weg auf unseren Frühstückstisch durch Michas Hände gefunden hat. Wie so oft ist Lutz Geißler der Schöpfer des Rezeptes und ich möchte an dieser Stelle voller Vorfreude Werbung für sein in wenigen Tagen erscheinendes Brotbackbuch machen.
Unsere daran orientierten Brötchen werden mit Sauerteiganteil und Hartweizen schön herzhaft, rustikal und leicht würzig. Die Krume ist etwas grobporiger und die Kruste dünn aber knusprig. Die lange Übernachtgare tut der Aromenentwicklung außerdem sehr gut - und prädestiniert die kleinen für den Frühstückstisch. Unserer Vorliebe für guten Schinken und Käse am Morgen können wir damit jedenfalls fabelhaft fröhnen.
Da Micha ohnehin immer sehr früh auf Arbeit muss, ist für uns der Sauerteigansatz möglichst früh am Vortag kein Problem. Der Brötchenteig muss dann am Vortag am späten Abend angesetzt werden. Wenn man am Frühstücksmorgen um 9 mit der Weiterverarbeitung beginnt, sind die Brötchen etwa 10:30 fertig. Den Teig muss man dann am Vortag um etwa 22:30 zu verarbeiten beginnen, der Sauerteig sollte morgens gegen 4:30 angesetzt werden. Aber ein Ansatz um 7 Uhr mit einer Weiterverarbeitung gegen 11 Uhr abends liefert ebenfalls schon ein gutes Ergebnis!
Aber nun zum Rezept (4-6 Brötchen):
23 g Hartweizenmehl
4 g Weizensauerteigansatz
65 g 550er Mehl
etwas Roggenvollkornmehl zum Wälzen
- Am Vortag sehr früh den Sauerteig ansetzen, dazu Anstellgut, 13 g Wasser und 23 g Hartweizenmehl vermischen und abgedeckt bei Raumtemperatur oder möglichst sogar etwas erhöhter Temperatur stehen lassen (etwa 26-28°C, mindestens 16 Stunden, bis zu 22 Stunden).
- Am Vorabend relativ spät den Hauptteig bereiten. Dazu den angesetzten Sauerteig, die beiden Mehle, Wasser, Hefe und Salz 5 Minuten sanft verkneten und dann etwa 15 Minuten stark kneten.
- Dann bei weiterem starken Kneten das Öl in etwa 5 Minuten unterarbeiten.
- Der Teig bleibt eher klebrig und weich, allerdings sollte er sich beim Kneten von der Schüssel ablösen.
- Dann 60 Minuten abgedeckt bei Raumtemperatur gehen lassen, dabei nach 20, 40 und 60 Minuten mithilfe einer Teigkarte den Teig vom Schüsselrand nach innen ziehen, die Schüssel dabei drehen und dieses Ziehen (Falten) dadurch auf den gesamten Teig anwenden.
- Den Teig in der Schüssel abdecken und über Nacht im Kühlschrank gehen lassen.
- Am Morgen die Arbeitsfläche großzügig mit Roggenvollkornmehl bestäuben und dan Teig vorsichtig darauf geben.
- Möglichst ohne den Teig stark zu entgasen vorsichtig mit einer Teigkarte in 4 bis 6 Teile teilen und mit Roggenvollkornmehl bestäuben. Nach Bedarf vorsichtig nachformen.
- Sehr vorsichtig auf Backpapier setzen, dazu eventuell zwei Teigkarten benutzen, dann zum Beispiel mit einem Kunststoffbeutel luftdicht abdecken und etwa eine Stunde gehen lassen.
- Nach 30 Minuten den Ofen mit Backstein auf 250°C vorheizen und ein Metallgefäß auf den Boden stellen.
- 10 Minuten vor dem Backen Wasser in das Metallgefäß geben und dadurch den Ofen beschwaden.
- Die Brötchen sehr vorsichtig auf den Backstein setzen und 20 Minuten bei 250°C backen. Nach 10 Minuten die Ofentür öffnen und die Schwaden entweichen lassen, die letzten 5 Minuten mit sehr leicht geöffneter Ofentür backen.
- Die Brötchen auf einem Gitterrost abkühlen lassen und dann mit einem Glas Prosecco, etwas San Daniele und viel Zeit am Frühstückstisch genießen.
Statt Hartweizenmehl kann man auch 550er Mehl verwenden. Der typische Ciabatta-Geschmack ist für mich allerdings mit Hartweizen verbunden. Auf seiner Brotbackbuchseite erläutert Lutz auch eine sauerteigfreie Variante.
Inspiration: Lutz Geißlers Brotbackbuch
Kommentare:
Deine Ciabattabrötchen sehen unglaublich lecker aus! Das werde ich mal ausprobieren. Bisher habe ich sie nur mit Weizenmehl gebacken, da muss ich mir wohl mal irgendwoher Hartweizenmehl besorgen.
Vielen Dank für dein Kompliment! Du kannst für einen ersten Versuch auch 550er Mehl verwenden. Aber wie gesagt ist der Geschmack mit Hartweizenmehl noch besser. Ich habe im Reformhaus sogar welches bekommen.
Viel Erfolg bei der Suche und vor allem beim Backen!
Ciabatta
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here we go again. no knead ciabatta issue.
here we go again. no knead ciabatta issue.
So, like many others, the NK Ciabatta (Lahey style) has been an obsession of mine for the last couple of years. I am getting 'decent' results every time -- but I am not 100% happy yet.
Basically, I am looking for at way to get the BIG airholes. I always get a light and airy crumb, good crust. But I've NEVER had the BIG air pockets like many others.
I've tried everything, and cannot seem to locate the problem!!
I've probably read EVERYTHING on the web about this, and definitely read everything on TFL.
- Bread on the picture has 90% hydration! I typically use 80%-90%, which really should be wet enough for big air holes. It has a fine crumb - but has fairly small pockets and very homogenous.
- I've tried probably 20 different brands of flour. Also in different combinations. With protein content from 9-14%!
- Bulk fermenting, both in the fridge and at room temperature! (I seem to prefer the fridge, since the very wet dough is easier to candle when cool!)
- I've tried being 'aggresive' in my shaping, doing many stretch-and-folds. And I tried NOT shaping at all! Barely touching the dough after the 1st ferment -- this actually produces the best results!
- using casting iron dutch oven WITH additional pizza-stone. Preheating for up to 1,5 hours!!
- Bulk fermentation 12-18 hours! Tried doing a bunch of S&F's every hour or so, 3-6 times.
- Tried with poolish, biga. More complicated, and the result doesnt get better!
SO - I know the theoretical ways to get the result - but cannot seem to work it out!! What do I do next?? I have experimented on probably hundreds of breads, tweaking on little thing at a time, but I just cannot come up with any more ways of experimenting .
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I haven't worked with your specific ciabatta formula, but in my experience the factors that contribute most to large holes are as follows (roughly in order of importance):
1) gentle and minimal dough handling (after the structure is properly developed),
2) higher hydration (you're good there),
3) hot oven temp (your crust looks a bit pale, which makes me think you could increase the baking temp),
4) gluten structure developed just enough to support all that water, but not overdeveloped,
5) a flour with medium or lower protein content and designed for superior extensibility, like Better for Bread (Gold Medal). Higher protein content (you mentioned trying 14%) contributes to smaller holes.
6) Don't get too carried away with long bulk ferments and/or long stints in the fridge, as these can build up enough acid to tighten the gluten and contribute to smaller holes. Your pale crust could also be from the long ferments if your yeast levels aren't low enough or if your ambient temps are too warm.
I would also add, as a part of factor number one, to choose a shape that is flatter and doesn't require much, if any, handling. Your bread looks great, but it is shaped into a boule rather than in the classic slipper shape. A boule requires more handling and so it is more challenging to get those holes.
Editing to say I forgot to mention the final shaped proof- too long or too short and your holes won't be their largest.
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Thx for your reply:
- YES, this particular bread is a little pale - but this is rarely an issue. I bake at 525F (275C), which is the max. on my oven.
- your no. 4) and 5) puzzles me a bit. As far as i've researched, the more protein the better. More protein resulting in more and stronger gluten-network. And you say, that this could actually be the reason for a tight crumb?? (Also, I've found that higher protein flours can absorb more water, thus being able to create a wetter dough without collapse)
- and how do you define an over-developed gluten-structure?
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-Sounds like your oven temp is fine :)
-re: high-gluten flours, they are great for bagels or for highly enriched doughs like panettone, but they are not the best choice for a bread with large holes. The structure can become too strong, tightening the crumb. If you have access to Gold Medal's Better for Bread flour, it is one of the most extensible flours I've worked with, I like it a lot for ciabatta.
-an over-developed gluten structure is one that is too strong for the desired type of bread. For a shreddable, fine-crumbed sandwich loaf or panettone, one would develop the gluten structure (i.e., knead) a lot; for ciabatta with large holes, the gluten needs to be developed to a medium degree. I'm failing you on an exact definition, to me it is a matter of knowing how the dough should feel- just enough structure and elasticity so that it comes together and is no longer a puddle, but not so much that it will fight being stretched or hold a boule shape without spreading out.
Hope that helps!
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listed the issues but i would concentrate on the handling portion. It looks like you are handling the dough too much. It doesn't require any shaping at all really. Read through the most bookmarked ciabatta recipe on TFL here to get an idea about ciabatta handling for large holes.
and you will see than after mixing the dough is allowed to triple in a bowl. dumped pout onto a counter, cut into pieces allowed to rise stretched into final shape and baked.
Happy no handling the ciabatta
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Totally agree with dabrownman
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I'll give it another shot. But honestly, I have made bunch of breads where I hardly touched the d**n thing :) Did'nt do any shaping at all.
I've read all about Jason's coccodrillo version -- it has almost 95% hydration, and requires a mixer, which is why I havent tried it yet. But I'll give that one a go - handmixed version - right away. sunday is bread day, right? :)
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in place of the mixer but stuff will go everywhere at first - no worties. Or you an do stretch and folds too and not have dough on the ceiling,.
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Try a lower protein flour, say 12.5%. do remember that high protein flours are not the best for long fermentation.
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There is some good advice here, especially from FlourChild.
Blacksilk Helen, we are agreed that protein content does matter, but I think clarification might be in order. For Ciabatta and many types of artisan bread, for sure flour with lower gluten content, but good extensibility is optimal. However, the strong flours [high protein being the phrase you used] are excellent for "long fermentation" in many ways, as they produce extremely tolerant dough which will take the longest to break down. But they definitely don't make the best Ciabatta, for sure.
Maybe what needs most emphasis [and I believe this is where FlourChild is leading] is the handling of the dough after mixing. Use a little oil, or water to employ gentle stretching and folding during bulk proof. Use plenty of flour and handle minimally with great care when it comes to scaling and dividing.
The strength in doughs of this type comes from using an overnight biga [I prefer a stiff pre-ferment]. This should reduce the need for long bulk. I never used retard this type of dough.
For reference, a typical "00" flour for this type of bread would have protein content of 10.5 - 11.5%. BUT, protein content can only ever be a guide. Gluten potential and quality are the most important factors.
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Combine the dough ingredients until all the dry flour is wet, then stop. Cover & let the dough stand 30 or more minutes without touching it, then gently fold as the others have suggested but when it starts to pillow up, don't fold too soon. Make those folds very simple: flip the dough, 1 simple fold from each of the 4 sides, flip the dough back over, cover and rise.
By the way. I think your bread looks perfect. It has a nice variety of holes. Don't know why you want it to have big holes. Got a kitchen syringe? Wet the needle and pump some air into it. (or cheese or peanut butter or. ) :)
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Small item, but I noticed you put a slash in your loaf. I don't with ciabatta and as stated the shape should be flatter.
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Ok - picture above is my latest attempt: as recommended in this thread, i tried the jasons' quick crocodrillo.
This has a much higher hydration - 95% - which made a huge difference I think.
About handling - the image above is actually two breads (and a couple of slices of each). The one on the top-center of the image, lying on top of another, was treated roughly in the shaping, several stretches and folds. And the one under it, hardly touched at all. There isnt really much difference between the two crumbs - except the one shaped and folded got much better oven spring - thus much nicer bread. The flat one is REALLY flat, less than an inch in places, so really not that appealing.
conclusion; handling of the dough, probably not the culprit. go figure.
The major difference in my regular recipe and Jasons. is jason has 95% hydration and more yeast/shorter fermentation. so, probably one of those is the place to look.
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The no-knead process works best with medium hydration doughs, because as you increase the proportion of water, it takes more and more effort/manipulation to form a proper gluten network. So as you increase hydration, you need to work the dough more in its early stages to get some structure. The gentle handling that everyone is recommending refers to after the gluten structure has been adequately formed. You may have to beat the liviing daylights out of the dough if it is very highly hydrated. I suspect the reason the loaf with more handling was better was that the structure wasn't adequately developed before the bulk fermentation, this is common in high hydration doughs, especially if you are hand kneading.
Ciabatta can be made without a mixer, to do it you might want to take a look at Bertinet's slap and fold method for wet doughs, as mentioned by dabrownman, above. You will probably need at least 10 minutes and maybe as much as 20 minutes of slap and folds to develop the structure before you start the bulk fermentation. There are good videos on YouTube of Bertinet teaching the slap and fold. If the dough is too wet even for slap and folds, you can hold back some of the water until the dough structure is developed, then work in the rest of the water. If you choose to use a pre-ferment it should be a firm one in order to help boost structure.
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Thx flourchild for your reply -- it makes sense, but seems to contradict what I've read other places (including on this site)
I thought that the wetter the dough, the BETTER gluten network. Since the wet environment makes it easier for the gluten to form connections? Therefore, the wetter the dough, the less work -- only time -- to develop a good gluten network.
I'm a littel confused now :)
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you can simply omit the tomatoes if you wish.
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Thx Michael - I will give it a shot!
The only issue is, I have no mixer. So I do everything by hand, pref. no knead (or almost no knead), which should be possible.
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Sballe - I see the difference in the two loaves and have noticed the same when I make ciabatta, either Jason's or from other recipes. Most ciabatta recipes say to handle the dough very gently at the end of the first rise. Alton Brown, on the other hand, said in one of his shows on bread that yeast are not very mobile on their own, and that part of the reason for the second rise is they get moved around enough to find new food sources - so I think the rough handling moves the yeast around and gives them a second wind so to speak. America's Test Kitchen has a ciabatta recipe, and they call for you to pour out the dough at the end of the first rise and kind of catch each end, and let the middle fall to the counter, then fold the two ends over the middle, sort of like a stretch and fold, but much more gentle. I made two loaves, one following their suggestion, and one handled more gently, and found greater rise with the one that was folded. I guess that the cutting and weighing that commercial bakers do involves enough moving that the yeast get redistributed so they don't suggest any extra steps like folds. I have also tried doing a number of stretches and folds, and I didn't get much oven spring, I think it made the dough stronger than it needed to be.
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Thx barry -- I usually do the 'slapping', or at least some pretty decent slap-n-fold, stretch-and-fold. I usually do this at 20-30 min. intervals a few times after the dough is handmixed into a wet-dough, during the first fermentation.
What I find odd about this, though, is that many suggest NOT to do too many S&Fs since the dough then becomes to stiff -- quite the opposite happens for me. During the first few S&Fs the dough will stiffen up a bit, but if I do just one too many, it will sort of collapse into wet mush again. strange..
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stretch and folds in any way. Wet doughs always take longer to develop the gluten. A 70-72% hydration dough will take about 8 minuts of slap and folds to get right where a 100% hydration dough will take 30 - 40 minutes. An 85 % hydration ciabatta will take about 20 minutes and you don't want to stop them until the gluten is well formed since this is the only time you will have to get it right. After that don't mess with it. 30 minutes, latter fold it once letter style and turn it over on parchment to let it final proof.
FlourChild is correct about gluten development. There are all kinds of videos on slap and flods you should watch to learn a good way how to handle wet doughs. Then you need to get in shape for the 40 minutes of straight slap and folds it takes to do pannetone the Michael Wilson way :-) His 100 % spelt loaf with slap and folkds is a classic.
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Ciabatta brötchen
These Breads are made with a natural White Sourdough called Levain and contain no commercial yeast. They receive their flavor and texture from the long and slow fermentation process and skillful hand shaping. Baked on a stone hearth.
*Country White Sourdough /
Pain au Levain (Helles Weizenbrot)
This crusty white bread has a strong sourdough flavor and a chewy interior with an open texture. It makes great sandwich bread and is a good companion for soups and salads.
*Kalamata Olive Bread
This bread was inspired by our visit to some of the best Artisan bakeries in Paris. We use the finest kalamata olives for this loaf. They are distributed throughout the bread for an intense flavor.This bread is wonderful by itself or with salads or soups.
*Whole Wheat Farm Bread (Weizen Vollkornbrot)
The white and whole wheat flours are well balanced to preserve an open crumb. This bread has a strong sourdough flavor with interesting texture created through the addition of cracked wheat. It consists of 50% organic whole wheat.
*Raisin Walnut or Raisin Bread
This nutty bread is filled with walnuts and raisins. It is a wonderful loaf for any toppings, but matches wonderful with Brie and pears.
This bread is chewy and earthy as a result of soaked whole grains and seeds mixed into the dough. Sesame, sunflower and flax seeds add extra crunch to this nutritional powerhouse. It consists of 45% Organic Whole Wheat and Rye Flour.
*Seeded Multigrain Bread (Mehrkornbrot)
The flavors of this bread melt together to take you on a vacation to Italy. With the dough we combine kalamata olives, feta cheese, bell peppers, onions, italian seasoning and other spices for this one of a kind bread.
Spicy Herb and Cheese Sourdough Bread
This divine bread combines cilantro, feta and cheddar and hot pepper flakes with the tangy flavor of our sourdough. Perfect toasted with just a little butter.
*Chocolate Raisin Sourdough
Bursting with chocolate flavor from the cocoa and chocolate chips throughout the dough and studded with currants. This bread is a perfect companion to peanut butter and jelly or a hazelnut/chocolate spread.
All breads with this symbol * are Vegan (no dairy or eggs used). Manufactured in a facility that uses Soy, Nuts, Eggs, Wheat and Dairy.
Made with a natural Rye Sourdough from organic whole rye flour and a small amount of yeast. Baked on a stone hearth.
These breads are home to Germany and Austria.
*Rustic Rye Bread
The German name for this bread is "Mischbrot" meaning mixed bread because it consists of 32% organic whole rye flour. It is lighter than our Schwarzbrot and contains only rye sourdough, unbleached white flour, water, yeast and salt.
*Sunny Rye Bread
The recipe for this bread came from a German bakery where it is baked for the people in the village every day. It consists of 65% organic whole rye and whole wheat flour with a variety of seeds added. It rises in German coiled wooden baskets and is allowed to burst open in the oven. The addition of sunflower seeds to the dough and it' s look lend this bread it' s name.
(Dunkles Roggenbrot mit Gewürz)
This is a rustic, dark rye bread that has a dense crumb, it is made with 70% organic whole rye and whole wheat flour . It's characteristic is a rich rye flavor achieved by a special seasoning which includes caraway seeds and a strong rye sourdough.
Our Bauernbrot is based on an old German recipe, that includes baked potatoes in the dough to make a very moist, dense rye bread, that is full of flavor. Consisting of 86% organic whole rye and whole wheat flour,it is a German staple.
All breads with this symbol * are Vegan (no dairy or eggs used). Manufactured in a facility that uses Soy, Nuts, Eggs, Wheat and Dairy.
These Breads are made with natural preferments and small amounts of yeast. They receive their flavor and texture from the long and slow fermentation process and skillful hand shaping. The breads on the left are baked on a stone hearth.
This is a loaf in the shape of a football. It has a softer crust and an airy interior. A wonderful sandwich bread and great for dipping in sauces.
These Cheese Sticks start with a white dough and are rolled in cheese and topped with sesame, flax and poppy seeds and are twisted. They are a great party snack and go well with a glass of wine.
Our Tuscan is a big, round loaf for the whole family. It is traditionally eaten with family meals and either loosely cut or torn and handed around the dinner table.
The plain Focaccia has an open, airy crumb. We brush it with olive oil and sprinkle it with garlic salt. In it's simplest form it is a great sandwich bread when cut into two halves.
This little bread is full of flavor from the fresh rosemary and olive oil that are added to the
dough in the last stage of mixing. It has a medium crust and an airy interior. Great for accompanying any meal.
Focaccia with toppings Italy
This large, flat, round Bread is slightly thicker than pizza with an open, airy crumb. In Italy it is often just brushed with olive oil and sprinkled with salt. Our Focaccia with toppings Italy is topped with cheese, tomatoes, green bell peppers and onions.
This classic French loaf has a light and airy crumb and a golden crust. It's distinct taste results from a slow production. The recipe for this baguette is an award winner of the Bread Bakers Guild of America. It is best eaten fresh or reheated the next day.
*French Baguettes or Epi
Focaccia with toppings Provence
Our Focaccia with toppings Provence is topped with Mediterranean like ingredients: kalamata olives, garlic salt, rosemary cheese and tomatoes.
All breads with this symbol * are Vegan (no dairy or eggs used). Manufactured in a facility that uses Soy, Nuts, Eggs, Wheat and Dairy.
These Breads are made with natural preferments and contain small amounts of yeast. They receive their flavor and texture from the long and slow fermentation process and skillful hand shaping without preservatives or additives.
Keeping with the tradition of a true Jewish Rye, we add sourdough and caraway seeds. It is lightly tangy and a wonderful sandwich bread for hearty ingredients like meat and cheese.
Freshly made with yeast and our sourdough. Enjoy the difference in flavor and texture that comes from our hand shaping with no added preservatives and additives, only basic, natural ingredients and unbleached Flour.
*White Sourdough Pan
*Whole Wheat Pan
Our hand shaped Whole Wheat Pan Bread is lighter than the Whole Wheat Farm bread through the addition of yeast. It contains 33% whole wheat flour and cracked wheat.
The recipe for this bread took the longest time to develop. We wanted to have a bread that is bursting with flavor and still maintain a light structure. We believe, we achieved it! It contains 30% organic whole rye and whole wheat flour.
Gluten Free Pan Bread
We make our Gluten Free Bread with GMO free flour. It is a very moist, lightly sweet bread that gets it's flavor from the eggs, butter, potato flakes and honey. Is made fresh for Saturday.
This is our Jewish Rye and Pumpernickel rolled together by hand.
All breads with this symbol * are Vegan (no dairy or eggs used). Manufactured in a facility that uses Soy, Nuts, Eggs, Wheat and Dairy.
*Seeded Multigrain Pan
This is the same Bread as our Seeded Multigrain in the form of a Pan Bread.
These rolls are made with natural preferments and small amounts of yeast. They receive their flavor and texture from the long and slow fermentation process and skillful hand shaping. All are made following traditional recipes.
Our Hoagies are made with our Baguette dough, which lends them their crunchy crust and their soft and chewy interior.
Brötchen come in many varieties in German bakeries. These small rolls are baked in the old tradition of adding a piece of dough from the previous batch to the rich dough. This process gives them their nutty flavor and creates a moist interior and a chewy, crisp crust. The Brötchen with toppings are sprinkled with poppy and sesame seeds and baked to a golden brown..
Brötchen with seeds
Pumpkin Seed Rolls
The Pumpkin seed rolls are lighter than the Loggers rolls and contain pumpkin seeds, sesame seeds, flax seeds, rolled oats and sunflower seeds. They are nutty and crunchy and full of texture and high in nutrients. Pumpkin Seeds contain both omega 3 and omega 6 fatty acids which have been found to decrease the risk of heart disease and support immune function and are high in Iron and Zinc.
These traditional rolls get their distinct flavor by dunking each individually into a solution right before baking.
Whole Wheat Hamburger Buns
Ciabatta rolls make great sandwich breads.They are a smaller version of the Ciabatta, that receives it's name from a slipper. The Ciabatta dough is very wet and gives the rolls a very porous interior and a crunchy crust.
Our Hamburger Buns will stand up to any ingredients!
They are big, chewy and full of flavor.
Made in part with Stone Ground Whole Wheat Flour.
*Loggers Rolls (Holzhackerbrötchen)
Loggers Rolls are dark with seeds inside and on top.The addition of rye dough gives them their full flavor. The rolls are cut into squares and sprinkled with a mix of rolled oats, sesame, flax and sunflower seeds. We developed this mix to pass the health benefits of those seeds on to you in a tasty snack.
All breads with this symbol * are Vegan (no dairy or eggs used). Manufactured in a facility that uses Soy, Nuts, Eggs, Wheat and Dairy.
This traditional Jewish bread consists of a lightly sweet dough that arrives it's beautiful rich color from eggs. It is usually served on Fridays. We use a 6 string Braid to give it it's authentic look.
Raisin Nut Braid
Our Raisin Nut Braid is a sweet, yeasted, cake like bread. We add raisins and almonds to the sweet dough for a delicious flavor. We shape the dough into a braid and dust it with powdered sugar.
Our Hefezopf is a sweet, yeasted, cake like bread. We shape the dough into a braid and dust it with powdered sugar.
All breads with this symbol * are Vegan (no dairy or eggs used). Manufactured in a facility that uses Soy, Nuts, Eggs, Wheat and Dairy.
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Ciabatta (Italienisches WeiГџbrot)
6fach getestetes Rezept. Sehr lockeres Brot, hält ca. 2 Tage
Zutaten für 4 Portionen
Für den Vorteig Germ mit Zucker in 100 ml vom Wasser auflösen, 2 EL Mehl zugeben, 10 Minuten stehen lassen.
Den Teig zu einem Wecken formen, mit Mehl bestäuben und mindestens 1 Stunde gehen lassen.
Geräte und Anmerkungen des Autors
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37 Kommentare zu Ciabatta (Italienisches WeiГџbrot)
Aber ob es wirklich zwei Tage hält. Ich glaube es nicht :hap:
hast du das brot mit frischer hefe gemacht oder mit trockenhefe.
da schmeckt das ganze ja gleich viel viel besser :lol:
wenn Du beim Ciabattateig einen Vorteig von 1/3 des Mehles u.der Flüssigkeit machst,das dann 12-15 Stunden gut abgedeckt stehen läßt,dann mit den restl.Zutaten wie in Deinem Rezept weiterverfährst,aber mit weniger Hefe,wird das Ergebnis u.der Geschmack um einiges Mehr hervorgehoben.
Wollte Dir nur diesen Tipp geben.
also ich kann mich nicht erinnern dass ich ein ciabatta rezept eingestellt hätte.
I Am Sorry,das Rezept ist von "cooking_cat"
Wollte aber nur einen oft erprobten Tipp abgeben.
nein, Torte haben wir diesmal nicht gemacht, es ist ein lecker NuГџkuchen geworden :hunger: und ich durfte die schГјssel ausschlabbern :hurra:
mein bruder zieht dann um und ich muГџ die helfer mit futter versorgen.
weil paradeiser und erdäpfel schmecken viel viel besser als tomaten und kartoffeln
oder karfiol statt blumenkoooohl
und sauerrahm statt saure sahne
is ja langweilig nur sahne zu essen :lol:
Ich liebe Ciabatta ! Wenn das so gut ist wie Ihr da alle behauptet, dann bedanke ich mich jetzt schon fГјr diesen Tipp !
Wird demnächst gecheckt !
Kann ich auch nur weiterempfehlen !
Ich nehme das nächste mal allerdings etwas mehr Salz !
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Ciabatta brötchen
Pretzels, Sweet Epi, Wurzelbrot, Baguette, Toast Bread, Rosemary Bread, Brioche, Ciabatta
Tomato, Sourdough, Cinnamon Raisin
German Rye, Cranberry Walnut, Potato
Onion Bread, Farmer Bread, Seeded 6 Grain, Sourdough
German Rye, Cinnamon Raisin, Cranberry Walnut
Seeded 6 Grain, Sourdough, Cinnamon Raisin
Cinnamon Raisin, Sourdough, German Rye
Description Of Breads We Currently Offer
Laugenbrezel - Pretzels (with various toppings, including pretzel salt, pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, asiago, parmesan and other toppings)
Käsestange - Puff Pastry Sticks topped with cheese
Wurzelbrot - "The Bread with a Twist" (with and w/o seeds)
Brötchen - Various German Rolls (savory and sweet)
Hefezopf - Braided Bread (plain, with raisins, with cinnamon & raisins)
Palmbrezel - Sweet Braided Pretzel
Bayerische Bauernbrot - Bavarian Farmer's Bread
Schwarzwälder Brot - Black Forest Bread (medium rye)
Kartoffelbrot - Potato Bread
Christollen - Christmas Bread (a sweet dense bread containing chopped candied fruit, raisins, nuts and spices, occasionally made with Marzipan inside)
Altbayerisches Osterbrot - Old Bavarian Easter Bread (made with lots of eggs, butter and milk, rum soaked raisins, candied fruit and almonds)
Alpenbrot - Alpen Bread (a hearty bread from the Swiss Alps)
Bio Energiebrot - Organic Energy Bread (an aromatic blend of organic multi-grains with organic bananas, carrots, apples, pumpkin & sunflower seeds, mildly sweetened with organic honey, providing a light, moist flavor along with excellent nutritional benefits)
12 Kornbrot - 12 Grain Bread
Tomatenbrot - Tomato Bread (with Italian herbs and sun dried tomatoes)
Fitnessbrot - Fitness Bread (a light textured multigrain bread with 50% less net carbohydrates than a comparable multigrain bread, high in dietary fiber, only 1-point on the Weight Watchers Scale for a 1.5-ounce serving (45g)
Vollkorn Weizenbrot - Whole Grain Wheat Bread
Vollkorn Dinkelbrot - Whole Grain Spelt Bread
Roggen Landbrot - Country Rye Bread
Bio 7 Kornbrot - Organic 7 Grain Bread
Brioche - Mildly sweet French bread made with eggs and butter (no water or milk) French Toast Recipe
Croissants - Croissants, various versions (according to historians, the croissant actually originated in Vienna, Austria)
Levain Français - French Sourdough Bread
Filone Rosmarino - Tuscan Rosemary & Olive Oil Bread
Whole-grain Sprouted Wheat Bread
Whole-grain Sprouted Spelt Bread
Gluten-free Multi-grain Bread
Roasted Hazelnut Cinnamon Apple Cranberry Bread
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