RYE CIABATTA
RYE CIABATTA.
To prepare it, we will need:
340 grams of wheat flour;
350 grams of water;
60 grams of rye flour;
8 grams of salt;
8 grams of sugar;
0.5 teaspoon dry yeast;
2 tablespoon seasoning Italian herbs.
Add yeast to room temperature water and dissolve completely.
Then we pour salt and sugar. Then we add wheat and rye flour.
We mix everything. The dough will be sticky, but it should be.
We cover with a towel or tape and leave for 30 minutes in a room without through men.
After the expiration of time, we add seasoning to the dough.
Then we carefully pull out the dough in a way from four sides, folding with an envelope. To prevent the dough from sticking, the hands can be wetted with water.
Cover again with a carpenter and leave for 30 minutes.
At the end of the time, repeat the procedure and leave the dough alone again for 30 minutes.
After 30 minutes the dough is laid again with an envelope and now we leave for 40 minutes.
The table is plentiful with flour and, turning the bowl, put dough on it.
On top of the dough we also sprinkle flour. We form an oblong tortilla, slightly stretching and slightly blowing on top.
Cover with cotton towel and leave for 50 minutes.
Meanwhile, we heat the oven together with the counter to 240 degrees Celsius.
Carefully transfer the bread to the heated pan. To bake this bread, I use a silicone mat - it doesn 't need to be lubricated with butter and the bread doesn 't stick to it. If you will use parchment for baking, it needs to be very abundant lubricated with oil.
Bake in the oven at 240 degrees Celsius for 30-40 minutes. I focus on the colour of the crust - it should be brown.
We take bread out of the oven and let it cool completely on the grate. We store in a paper or cotton bag at room temperature.