Ciabatta artesanal

Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Ciabatta artesanal. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Ciabatta artesanal is one of the most favored of recent trending meals on earth. It's easy, it is fast, it tastes delicious. It's enjoyed by millions daily. Ciabatta artesanal is something that I've loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Ciabatta artesanal, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ciabatta artesanal delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ciabatta artesanal is 8 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ciabatta artesanal estimated approx 1 hora 30 minutos.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Ciabatta artesanal using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Ciabatta artesanal:

1. Poolish
2. 300 gr harina
3. 300 gr agua
4. 2 gr levadura seca
5. Para la masa
6. 350 gr harina
7. 20 gr harina integral
8. 8 gr sal
9. 4 gr levadura seca
10. 40 gr aceite de oliva

Instructions to make to make Ciabatta artesanal

1. Para la elaboración de nuestro poolish integramos la levadura en la harina y añadir el agua tibia poco a poco, mezclando perfectamente. Dejar reposar durante una hora o refrigerar toda la noche.
2. Juntar las harinas, la levadura y la sal. Hacer una frustre y agregar poco a poco nuestro poolish, mezclando con la yema de nuestros dedos.
3. Agregamos el aceite y mezclamos. Ya lista la masa dejar fermentar hasta duplicar el tamaño de la masa.
4. Pochar la masa. Con ayuda de un rodillo estirar nuestra masa y cortarla en rectángulo.
5. Agregar un poco de aceite en la superficie. Decorar con calabaza y salpimentar.
6. Nuevamente se deja fermentar. Hornear a 180 • C de 25 - 30 mínimos.
7. Ya listos dejarlos enfriar y disfrutar.

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So that's going to wrap it up for this special food Simple Way to Make Favorite Ciabatta artesanal. Thank you very much for your time. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!