Ciabatta artesanal 👨‍🍳🥖

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Ciabatta artesanal 👨‍🍳🥖. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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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 10 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 30 mn..

To begin with this particular recipe, we must first prepare a few ingredients. You can have Ciabatta artesanal 👨‍🍳🥖 using 9 ingredients and 10 steps. Here is how you cook that.

Este pan lo puedes ocupar en el área de la sandwicheria #ciabatta2

Ingredients and spices that need to be Make ready to make Ciabatta artesanal 👨‍🍳🥖:

1. poolish
2. 300 gr harina fuerte
3. 300 ml agua
4. 2 gr levadura seca
5. para la masa
6. 370 gr harina integral
7. 8 gr sal
8. 4 gr levadura seca
9. 40 ml aceite de oliva

Steps to make to make Ciabatta artesanal 👨‍🍳🥖

1. Ingredientes para el poolish
2. Vierte la levadura seca, la harina fuerte con el agua tibia revuelve con una cuchara hasta que se te haga una mezcla líquida.
3. Colaca lo en tu refrigerador y deja reposar toda la noche o por la menos una hora en un lugar cálido una vez que tu mezcla haya sacado una burbujas está listo para usarse.
4. Ingredientes para la masa.
5. Coloca tu volcán de harina, agrega la sal, posteriormente empieza a verter tu poolish y empezamos a mezclar.
6. Una vez ya que este se mi-mezclado, agregamos nuestro aceite de oliva y empezamos a amasar.
7. La masa lo colocaremos en un recipiente para que vuelva a fermentar, ya fermentado pinchamos la masa y enharine la superficie a ocupar.
8. También enharine la masa y sus manos para así moldear fácil mente la más, una vez ya es tendida la pasa la cortaremos en rectángulos y volvemos a dejar que fermenten.
9. Ya doblando el tamaño de los rectángulos empezaremos a hornear por 20 minutos. A 140° este pan es un pan blanco por lo que no tiene que esperar hasta que se dore.
10. Y empezamos a decorar o a prepararlo a su gusto. Muchas gracias.

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