vineri, 25 februarie 2011

Ciabatta traditionala (Traditional Italian Ciabatta)


4 cani de faina (3 1/2 ovaz si 1/2 grau) (cups of flour - 3 1/2 oat and 1/2 wheat)
1/4 lingurita drojdie uscata (tsp dry yeast)
1 1/2 lingurita sare (tsp salt)
2 cani apa calduta (cups of warm water)

Ingredientele se amesteca cu o spatula si veti obtine un aluat extrem de lipicios, pe care il veti pune la crescut pentru 18 ore. Da, am spus 18 ore, nu e o greseala de tastare! :) Acoperiti bine bolul de aluat cu o folie si lasati la temperatura camerei (nu e nevoie de mai multa caldura). Nu fiti dezamagiti ca e nevoie de atatea ore pentru a pregati painea, va asigur ca merita... si inca cum!!! Daca formati aluatul pe la 3 dupa-amiaza, a doua zi de dimineata, pe la 9, aluatul va fi crescut. Veti vedea ca a format deja niste bule si ca se intinde foarte tare.
Mix the ingredients with a spatula and you will get an extremely runny sticky dough which you will let rise for 18 hours. Yes, I said 18 hours, it's not a typo! :) Cover the bowl well and leave at room temperature (you do not need more warmth). Don't be disappointed it takes you so many ours to prepare the bread, I assure you it is well worth it!!! If you make the dough at about 3 in the afternoon, you will have it risen at about 9 o'clock in the next morning. You will see it will have already formed bubbles and that it is very elastic.



Dupa ce a crescut, mai amestecati aluatul usor de cateva ori cu ajutorul unei spatule, apoi pregatim tava: se unge cu ulei de masline si se presara cu malai din belsug. Din cauza ca aluatul este foarte moale, cel mai simplu ar fi sa procedam cu el in felul urmator: stropiti masa de lucru cu un pic de apa, apoi rupeti o bucata de folie transparenta si puneti-o pe acea portiune a mesei. Apa va face folia sa adere si sa nu se miste absolut deloc. Presarati un pic de faina pe folie, turnati aluatul peste ea cu ajutorul spatulei, presarati niste faina si peste aluat (ca sa-l puteti lucra mai usor), apoi incercati sa dati painii forma unui... papuc de casa, fiindca exact asta inseamna "ciabatta" in italiana, deci de aici si denumirea painii.
After it has risen, mix the dough gently a few times with a spatula. Then we prepare the pan: grease it using a little olive oil and spread maize abundantly. Because the dough is so runny, the easiest way to work with it is this: sprinkle a little water on the work table, then put a little transparent film on that portion of the table. The water will cause the film to adhere and not move at all. Sprinkle it with flour, pour the dough over it with the help of the spatula, then sprinkle a little more flour (so that you can work it better), then try to give it the shape of a ...slipper, because that is exactly what "ciabatta" means in Italian, thus the name of the bread.

Dupa ce ati dat forma aluatului, trageti folia pana peste marginea tavii de copt si rasturnati-o printr-o singura miscare.
After you have shaped the dough, pull the foil over the edge of the baking pan and turn it over in a single move.


Chiar daca nu va iese miscarea prea bine, nu va ingrijorati, forma se poate repara foarte usor. Odata asezat in tava, aluatul se acopera cu un prosop curat si se mai lasa la crescut 2 ore.
Even if your move doesn't come out well, do not worry, the shape can be fixed easily. Once in the pan, the dough should be covered with a clean towel and you leave it to rise for 2 more hours.

Veti vedea ca, dupa acest interval, aluatul va fi crescut mai mult in lateral decat in inaltime, dar este perfect normal, nu va faceti griji. Dam tava la cuptor, la 220 grade Celsius, pentru 35-40 minute.
You will see that, after this interval, the dough will have risen more in width then in height, but this is perfectly normal. Put the pan in the oven at 220 degrees Celsius for 35-40 minutes.

Veti obtine o paine frumos rumenita, spongioasa, crocanta la exterior si pufoasa in interior. Este nemaipomenit de gustoasa si veti vrea sa o faceti zilnic in casa dvs. Cel putin asa este la noi! ;)
Pofta buna!
You will get a nice and brown loaf of bread, spongy, which cracks on the outside but is very fluffy on the inside. It is extremely tasty and you will feel the desire to make it daily. At least that's how it is in our household! ;) Bon appetit!

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