Rye-buckwheat version of irresistibly tasty, Italian bread. These chiabatta’s are prepared from the amount of ingredients listed in the recipe.
Preparation time 25 minutes .. Proof time 16 hour + 3 x 45 minutes .. Baking time 25-35 minutes .. Durability cut in slices and frozen up to several weeks
THE FIRST DOUGH .. for 2 chiabatta’s
- 170 g bread flour (or all purpose flour)
- 170 g water 21°C warm
- a pinch of dried yeast
THE SECOND DOUGH ..
- 150 g bread flour
- 100 g rye flour
- 50 g buckwheat flour
- 200 g water 38°C warm
- 3/4 tsp of instant yeast
- 80 g olive oil
- 9 g salt
- the first dough
Mix the ingredients for the first dough the day before baking. Combine the flour, water and yeast in a bowl and mix with a whisk or wooden spoon until smooth. Cover with plastic wrap and let ferment for about 16 hours overnight at room temperature.
We love that slightly sour taste of chiabatta so I do never skip this process. But you can if you wish.
Use a kitchen robot with a dough hook and mix all dough ingredients for 10-15 minutes at medium speed. The dough must be like a cream after mixing (see photo and video below).
If it is well mixed, the dough is liquid, but it will release itself easily from the bowl and is not too sticky and most importantly: it is wonderfully supple – like a cream; and it looks like this (see photo).
Carefully “pour” the dough into the oiled bowl, where it extended to a rectangle and from each side and fold (see photo and video). Then cover it and let it rise for 45 minutes in a warm place.
Then pull it back into the rectangle and fold it with wet hands from each side and let it rise covered for another 45 minutes.
Sprinkle the workplace well with the flour and carefully pour the dough out of the box. Do not touch it with your hands at all. Cut it into pieces of the same weight (two larger ones or several smaller ones) with a dough stick. Start by first pulling each piece of dough from the shorter sides, gently pulling it in the middle until you get a rectangle; as for the first wicker, and fold the ends in the middle. Fold the last side together and gently squeeze the dough out at the end. Place the chiabatta’s on a floured kitchen towel with “ugly lace” facing up and let them rise for another 45 minutes.
Preheat the oven to 446°F – 482°F.
After rising, gently take the chiabatta’s with your hands and turn the joined side down while gently stretching them in length and place them on a baking sheet (see second video).
Place a drip plate (for ice) in the bottom rack of the oven. Put a few pieces of ice on it, put the chiabattas in the oven and immediately close the oven door.
Bake them for 25-35 minutes (long chiabatta’s) and let them cool on a rack after baking.
A well-baked chiabatta sounds nicely hollow when you knock on it. The inside temperature should be 93°C- 98°C warm, which means that the fermentation process is complete and will not continue in your gut.
Enjoy your chiabatta’s.