Ciabatta bread with olive oil and roasted wheat germ/Ciabatta z oliwa z oliwek i prazonymi otrebami

Do you remember when I told you I will show you different bread making techniques before we actually move to the real sourdough bread? I know I know, many of know how to make sourdough baked goods but still I believe it’s nice to see new things and try them just in case you might prefer it even more! Some time ago I posted my biga dough, and today I would like to show you something a bit different, however equally easy and giving you a full pride and satisfaction from the final result 😀 You probably figured by now, that I really like pre-fermented breads (I have another recipe on the way), and I honestly don’t think sourdough is so superior over my biga breads. As a confirmation of what I said before, today I will show you how to make another type of pre-fermented dough called poolish. Did you notice this similarity to Polish?? Yes my friends, despite of what the whole world says, that only French, and maybe Italians can make really good bread, this technique was brought to France from MY country and I’m proud of it! The legend says long time ago the Polish bakers taught the French ones how to prepare the pre-ferments, which by the way are in use for this very day, and if you think of a modest but how famous French baguette, this little lady is made using the poolish technique! At some point I will show you how to make French baguettes using two types of pre-fermented dough, but for now we are going to try this fantastic ciabatta. To be quite honest I was not sure how this was going to turn out, because I’ve never attempted ciabatta bread before. Also I was a bit in a hurry, because that day I was going to Vassilia’s place for lunch, and my ciabatta was an important part of it. That is why the pictures seem to be a bit out of this place…I was taking them in a very last minute, and I hope you’ll forgive me this time. Bread requires time and patience, and this part I could make happen, but the visual part not really. Enough to say I woke up at 7 a.m. on Sunday (sic!!) just to mix the poolish with the rest of the ingredients, so my ciabatta would be ready for 2 p.m.. That’s what they call a sacrifice for the bread making passion- and hungry friends right? I hope you are going to enjoy this ciabatta, like we did.From 1 kg of flour I got 3 absolutely beautiful and big loaves of ciabatta bread. Also it’s a wonderful combination of flavors- olive oil and the wheat germ, which I roasted before adding it to the dough. I gives this nice, sort of walnuts flavor to the bread. I promise you’re not going to be sorry for putting some effort on Sunday morning, especially if you’re thinking of having a lovely Spring lunch outside and you would like to welcome your guests with a fresh, warm, yummy ciabatta bread 🙂

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Ingredients

Makes 3 big loaves, poolish fermentation- 12-16 hours- from my experience 16 is the optimal time, bulk fermentation- 3 hours, final fermentation- around 1,5 hours

Exceptionally I’m giving you the quantities in US measures this time, however some of them I converted into grams- it’s a nightmare!

Overall Formula

  1. 1lb, 14.4 oz or 1kg of bread flour- I used wheat flour- type 550 and 1050 mixed 1:1
  2. 1.6 oz or 45 g of wheat germ- toast them before adding to the dough- until the color turns into nice golden, do not burnt it!
  3. 1 lb, 7 oz or 955 g of water
  4. 1 oz or 28 g of olive oil
  5. 0.6 oz or 17 g of sea salt
  6. 0.13 oz or 3.6 g of instant dry yeast

Poolish formula

  1. 2 1/4 cups or 330 g of flour
  2. 1 1.4 cups or 300 g of water
  3. 1/8 tsp of instant dry yeast

Final Dough

  1. 1 lb, 4.8 oz (4 1/2 cups)/ 860 g of flour
  2.  1.6 oz (3/8 cup)/45 g of toasted wheat germ
  3. 13.4 oz (1 5/8 cups)/625 g of water
  4. 1 tablespoon/17 g of salt
  5. 1 1/4 teaspoon/3.6 g of dry instant yeast
  6. 1 oz (2 tablespoons)/ 28 g of olive oil
  7. poolish mixture

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Method

I’m quoting here the method developed by Jeffrey Hamelman, and please follow his indications.

The evening before you plan on making the ciabatta prepare the poolish. First disperse the yeast in  a warm water- I usually wait a little bit until the yeast get a temperature kick and start “working” on their own. In a big plastic dough combine the flour and the water, mix until smooth and totally incorporated. Cover the bowl- I have a bowl for like 5 EUR with a plastic cover and use it specifically for the pre-fermented breads. If you don’t have a plastic cover use simply a thick towel. Leave the bowl aside in a warm room for at least 12 hours, preferably for 16.

Next day in the morning- in the bowl where you made a poolish mixture add the rest of the ingredients, apart from the olive oil. Combine all ingredients, and knead for about 10 min. Start adding slowly the olive oil and keep mixing the dough. After another 5-10 min, you will notice that the gluten starts developing, and the dough becomes more “flexible”, and it’s easier to stretch it. Leave it for a bulk fermentation for 3 hours.

Folding- fold the dough twice, first fold after the 1st hour, the second one after 2 hours

Shaping and Dividing- on a floured work surface place the dough- be gentle about it. Lightly flour the top of the dough. Prepare some bread boards or cutting boards- since you will have at least 3 big loaves or 4 smaller ones if you prefer. Divide the dough into 3 or 4 parts, and shape each of it. You have to fold it gently- try to give it a shape of a sausage. Be careful, do not tear the dough. Leave the ciabatta bread for a final fermentation for another 1 1/2 hours- in room temperature.

I leave my ciabattas on a parchment paper, placed already on a baking form, so when the oven is ready I just place everything inside of the oven. I would recommend you to do the same, as it is difficult to move the loaves after, and you are risking losing all the precious fermentation gases.

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Baking- preheat the oven- 460 F/237C- create a steam, in this environment bake the ciabatta for 20 min, after this time lower the temperature up to 440 F/226 C and bake for another 16-20 min.

This ciabatta once ready, should be eaten the same day, or the next day maximum. It’s not going to last longer than two days. It’s perfect for big family or friends events. Enjoy 🙂

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Polish version

Jesli mieliscie okazje przeczytac moje wczesniejsze posty o pieczeniu chleba, to pewnie juz wiecie, ze kiedys obiecalam pokazac Wam inne metody wyrabiania ciasta na chleb, rownie ciekawe, zanim przejdziemy do chlebkow pieczonych na zakwasie. Uwazam, ze chleby robiona metoda wydluzonej fermentacji- choc wcale nie tak dlugiej jakby sie mozna spodziewac- sa rownie smaczne i nie trzeba przygotowywac zakwasu, martwic sie czy go nakarmic czy nie, czy rosnie jak powinien i tak dalej. Calkiem niedawno opublikowalam przepis na biga chleb, choc tylko po angielsku, ale postaram sie go przetlumaczyc, zeby kazdy mogl sobie porownac rozne metody i wybrac ta, ktora mu najbardziej odpowiada. Dzisiaj pokaze Wam nieco inna technike, choc bardzo podobna do biga, i do tego pochodzaca prawdopodobnie z Polski. Wiecie, ze na swiecie panuje takie przekonanie, ze tylko Francuzi, no i moze Wlosi, potrafia piec pradziwy chleb. Nic bardziej mylnego. Moim zdaniem nie docenia sie wkladu naszych polskich piekarzy w rozwoj roznych sposobow na wypiekanie chleba. Juz nawet nie wspomne jak to jest wejsc wczesnie rano do naszej polskiej piekarni, kiedy wszystko tak pieknie pachnie, i te buleczki drozdzowe, i te piekne chlebki i paczki! Ja zawyczaj trace glowe i kupuje co sie da. Pewnie niektorym z Was to sie wydaje przyziemne haha ale to takie moje mysli starego emigranta- teskni sie wlasnie za zapachami, smakiem i widokiem roznych rzeczy 🙂 Chlebki ciabatta, ktore pokaze Wam dzis sa robione technika zwana “poolish”, i jak glosi stara legenda, ten sposob przygotowania zaczynu na chleb zostal przyniesiony do Francji wlasnie z naszej Polski. Wiedzieliscie, ze ta nieslychanie slawna francuska bagietka jest robiona wlasnie technika “poolish”?? Niedlugo pokaze Wam jak zrobic takie bagietki w domu. Jak znalazlam przepis na te ciabatty- z wloskiego to oznacza kapcie tak wogle- to nie bylam pewna czy je robic czy nie. Po pierwsze nigdy wczesniej nie probowalam tego rodaju chleba, bo to jest ten z rodzaju lzejszych, jak sami zreszta zobaczycie. Poza tym bylam w okrutnym pospiechu, bo wybieralam sie na lunch do mojej kolezanki, i mialam przyniesc chleb na ta okolicznosc. Zdecydowalam sie wiec nieco spontanicznie i powiem tylko, ze w ramach poswiecenia dla pasji- i glodnych kolezanek!- wstalam o 7 rano w niedziele o zgrozo i zamiesilam ciasto na te ciabatty. Mam nadzieje, ze spodoba sie Wam moj przepis. Fantastyczna kombinacja smaku oliwy z oliwek i lekko uprazonych otrebow, nadaje temu chlebkowi taki orzechowy smak. Dodam, ze z kilograma maki upieczecie 3 wielkie ciabatty. Te chlebki sa super puszyste w srodku i maja chrupka skorke. Mysle, ze jest to swietna opcja na lekki wiosenny lunch w ogrodku 🙂

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Skladniki

Procedure wykonania tego przepisu cytuje za ksiazka Jeffreya Hamelmana.

Z 1 kg maki otrzymamy 3 lub cztery calkiem spore ciabatty, czas fermentacji “poolish”- 12-16 godzin, polecam 16 godzin, to naprawde czas optymalny, fermentacja posrednia- 3 godz, fermentacja finalna- 1.5 godz

 Formula

  1. 1lb, 14.4 oz lub 1kg of maki typu 550- 1050, mieszamy pol na pol, maka pszenna, mozecie tez uzyc maki orkiszowej
  2. 1.6 oz lub 45 g otrebow z pszenicy- otreby nalezy wczesniej delikatnie uprazyc na patelni, najlepiej z grubym dnem, pamietajcie zeby ich nie przypalic!
  3. 1 lb, 7 oz lub 955 g wody, lekko cieplej
  4. 1 oz lub 28 g  oliwy z oliwek
  5. 0.6 oz lub 17 g dosc grubej soli morskiej
  6. 0.13 oz lub 3.6 g drozdzy instant

Poolish 

  1.  330 g maki
  2. 300 g wody
  3. 1/8 tsp drozdzy instant

Ciasto

    1. 860 g maki
    2.  45 g uprazonych otrebow pszenicznych
    3. 625 g wody
    4. 17 g soli
    5. 3.6 g drozdzy instant
    6. 28 g oliwy z oliwek

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Metoda

Poolish- wieczorem poprzedniego dnia zamieszaj w duzej misce razem make, wode i drozdze- drozdze rozrob z woda i  zaczekaj chwilke, az zaczna pracowac. Potem dodaj make, dokladnie wszystko wymieszaj, przykryj plastikowa pokrywka, albo owin folia spozywcza i zostaw na okolo 12-16 godzin.

Nastepngo dnia rano, do miski z gotowym juz zaczynem dodaj pozostale skladniki oprocz oliwy z oliwek. Wymieszaj wszystko dokladnie i zagniataj przez okolo 10 min, nastepnie dodaj powoli oliwe z oliwek i zagniataj przez kolejne 10 min. Zobaczysz, ze im dluzej zagniatasz ciasto tym bardziej stanie sie ono sprezyste i takie “rozciagliwe”. To gluten, ktory juz zaczal powoli sie wytracac. Zostaw gotowe ciasto w misce na kolejne 3 godziny- w cieplym pomieszczeniu.

Folding- pamietaj, ze kazdy chleb musi byc “zlozony”- po 1-wszej godzinie, musisz zlozyc ciasto do srodka, zacznij od jednego rogu, rozciagnij je lekko i unies w gore a potem zloz do srodka, powtarzaj ta czynnosc dopoki dojdziesz do punktu gdzie zaczales. Wykonaj ta czynnosc delikatnie, ale staraj sie skladac ciasto w taka ciasna paczuszke. Chodzi o to, zeby doprowadzic powietrze do srodka zaczynu. Przypomina to bardzo zagniatanie ciasta drozdzowego- zobacz jak to robie tutaj. Po nastepnych dwoch godzinach powtorz ta sama czynnosc.

Przygotuj duza stolnice, albo stol, posyp dosc dobrze maka i wylej ciasto z miski na stol. Posyp wierzch ciasta delikatnie maka i podziel je na 3 duze, badz 4 mniejsze czesci. Kazdy z tych chlebkow uformuj w ksztalt takie wiekszej parowki- nie zagniataj za mocno, bo wszystkie gazy powstale w procesie fermentacji uciekna i ciasto nie urosnie odpowiednio duze. Jak juz uformujesz ciabatty zostaw je na kolejna godzine lub godzine i 30 min. Na tym etapie ja ukladam ciabatty od razu na blaszce wylozonej papierem do pieczenia-nie uzywaj folii do pieczenia, pergamin jest najlepszy!

Nagrzej piekarnik do 237 C i pamietaj o utworzeniu pary- wystarczy wrzucic kilka kostek lodu na blaszke umieszczona na samym dnie piekarnika. Wstaw ciabatty do piekarnika i piecz w tej temperaturze przez 20 min, potem obniz temperature do 226C i piecz przez kolejne 16-20 min.

Ciabatty powinno sie zostawic do ostygniecia, ale mozna je jesc niemal od razu, i powinno sie je zjesc tego samego dnia. Nie sa swieze dluzej niz dwa dni- jesli dotrwaja do dnia nastepnego oczywiscie! Mam nadzieje, ze spodoba sie Wam ten przepis i bedziecie mogli ugoscic przyjaciol i rodzine pyszna ciabatta tej wiosny 🙂

IMG_1499

 

I used a recipe published in Jeffrey Hamelman, Bread, A Baker’s book of techniques and recipes, 2nd edition.

24 thoughts on “Ciabatta bread with olive oil and roasted wheat germ/Ciabatta z oliwa z oliwek i prazonymi otrebami

  1. Its lunch time now, I could totes go a slab of warmed Ciabatta with lashings of butter. Mmmm! I’m not such a great baker, the definite ingredient requirements throws my ‘bit of this, bit of that’ out the window, so I sure do admire those that have mastered the art.

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  2. What lovely bread! Sourdough is good, but frankly I think people just get “stuck” on a certain recipe for awhile, then at some magic moment, realize that they want something different, or they’ve perfected it and it’s no challenge and move on…

    I can’t wait to see your next posts on bread! Each one seems better than the next!!

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  3. Marta, I’m truly convinced you need to write a bread cookbook. These loaves are so gorgeous, as gorgeous as the ones I’ve seen at artisan bakeries the world around…seriously, no joke!! 😉

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    • You should try if you get a chance a some time too- as it does require some time, but it’s so much worth the effort. Wait and see my master recipe- can’t wait to make some time and post it!

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