Ciabatta artesanal 🍞✨

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Ciabatta artesanal 🍞✨. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Ciabatta artesanal 🍞✨ is one of the most well liked of recent trending foods on earth. It's simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Ciabatta artesanal 🍞✨ is something which I've loved my entire life. They are fine 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 4 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 2 horas 30 minutos.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Ciabatta artesanal 🍞✨ using 11 ingredients and 15 steps. Here is how you cook that.

#ciabatta3

Ingredients and spices that need to be Make ready to make Ciabatta artesanal 🍞✨:

1. Poolish
2. 150 gr harina fuerte
3. 150 gr agua
4. 1 gr levadura seca
5. Masa
6. 175 gr harina fuerte
7. 10 gr harina integral
8. 4 gr sal
9. 2 gr levadura seca
10. 20 gr aceite de oliva
11. al gusto calabaza en cubitos

Instructions to make to make Ciabatta artesanal 🍞✨

1. Tener listo el mise en place del poolish.
   Juntar la harina ya tamizada con la levadura, mezclarla y agregar agua tibia. Mezclar hasta terminar con el agua. Debe quedar líquido.
   *Poolish: pre-fermento para desarrollar sabor, aroma y suavidad en el pan*
2. Dejar fermentar durante 1 hora, tapándolo y estará listo cuando se noten burbujas en la superficie, subirá un poco de altura *como en la última foto de este paso*
3. Tener listo el mise en place para la masa. *Recuerda tamizar la harina* Juntar los polvos y mezclarlos con ayuda de un miserable.
4. Hacer un volcán con los polvos y añadirle de poco a poco el poolish integrándolo sólo con las yemas de los dedos
5. Integrarlos hasta formar una masa y después añadirle de poco a poco el aceite de oliva
6. Una vez formada la masa, la pondremos a fermentar hasta que doble su tamaño, aprox 30-40 min
7. Ya fermentada la poncharemos para sacarle el gas *Es muy importante este paso para que la miga y el sabor tenga un buen resultado*
8. Sobre una repisa o mesa colocaremos un poco de harina y la masa. La iremos extendiendo con ayuda de un rodillo, siempre partiendo de la mitad hacia afuera, buscando obtener un rectángulo con un grosor de aprox... 5 mm o 1 cm. S
9. Una vez ya extendida la masa, haremos un rectángulo, y cortaremos lo sobrante.
10. De ese mismo rectángulo, sacaremos dos y repetimos hasta terminar con toda la masa. Los pondremos sobre una charola con papel estrella para que fermenten.
11. Una vez fermentados los decoraremos con aceite de oliva agregándoselo en la parte de encima y le pondremos en este caso calabaza cortada en pequeños cubitos, sal y pimienta.
12. Presionaremos solo un poco al poner la calabaza.
13. Una vez ya decorados, los llevaremos a fermentar nuevamente hasta doblar su tamaño
14. Después los meteremos al horno previamente calentado a 180° aproximadamente 15-20 min.
15. Y solo queda sacarlo del horno y esperar a que enfríe para poder disfrutar de él. 🥰✨

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So that is going to wrap it up for this special food Steps to Make Ultimate Ciabatta artesanal 🍞✨. Thanks so much for reading. I'm sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!