|Preparation||Resting||Cooking||Start to finish|
|1 hour 1 min.||2 hours||20 min.||3 hours 21 min.|
|1||Pour 200 ml milk, 150 ml water, 9 g salt, 15 g caster sugar and 50 ml olive oil into a pan, and warm over gentle heat.
You can also melt all these ingredients in a bowl in the microwave for 1 minute.
|2||Tip 500 g flour and 20 g yeast into the bowl of a food processor, then add the warmed liquid.||3 min.|
|3||Knead on minimum speed for 5 to 8 minutes, until the dough is evenly mixed and elastic.
Note: For the best way to knead, see: A few tips for effective kneading at home.
|4||Tip out onto the worktop without flour, and stretch...||5 min.|
|5||... then fold back on itself a number of times.
You can see how to do this in the recipe for leavened bread which has videos showing the movement.
|6||Next place the dough in a bowl, cover with a plastic sheet, and leave in a warm place until doubled in volume, which will take 2-3 hours.||2 hours|
|7||After this time, tip the dough out onto the worktop, press to expell the CO2 gas that has formed, and shape into a ball.||5 min.|
|8||Cut the ball of dough into smaller pieces of about 50 g.||10 min.|
|9||Then roll each piece under your hand to make a nice ball and place on a baking sheet, as shown in this short video.
You will see that you should try to keep both thumb and little finger straight (these roll the ball), and the other 3 fingers curved over the top.
|10||The dough is very sticky, which is quite normal, but means that they risk sticking to the plastic sheet when covered again.
This little trick will help to avoid this: place a glass in the middle of each sheet between the rolls...
|11||And lay the plastic sheet over the glasses, so that the dough does not stick to it.||2 min.|
|12||Leave the rolls to rise and double in volume for 1 or 2 hours in a warm place.
Preheat oven to 180°C (360°F).
Just before baking, brush the rolls with a little milk to help them brown.
|13||Cook for about 20 minutes until golden brown, then leave to cool on a wire rack.||20 min.|
For 15 Ciabattas : 1.56 €
Per Ciabatta : 0.10 €
|Flour: You can get more informations, or check-out other recipes which use it, for example: Bonnevaux apple tart, Fresh pasta dough, Arlesian Biscuits, Cheese Soufflé, Fruit crumble, ... [All]|
|Milk: You can get more informations, or check-out other recipes which use it, for example: Pan-baked hash brown (Hash-brown casserole), Potato gratin, Chocolate eclairs, Chocolate sauce, Old style brioche, ... [All]|
|Water: You can get more informations, or check-out other recipes which use it, for example: Two-olive ciabatta, Quince and apple compote, Ali Baba bread, Chicken nems, Tomato foccacia, ... [All]|
|Olive oil: You can get more informations, or check-out other recipes which use it, for example: Cod loin with saffron, Pollack fillet baked with rice and vegetables., Mushroom buckwheat pancakes, Preserved lemons, Tagliatelle and courgette spaghetti, carbonara style, ... [All]|
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