Apparently it is very personal ... but until recently I could not understand why in Italian, with the meat product under the name "Ciabatta" should I be associated with slippers. I am no expert on shoes, but in my humble opinion to find something obschee in the form of one and the other, until recently, time I was not under force. But only as long until I found it here:
"Ciabatta" - is an ancient grain, which is a special variant of another Italian bread "Michetta". Done, usually because of strong flour typ 00. The ratio of water to the flour in bige 55:100. Biga is kneaded out of the whole meal, but not all the water. She wanders somewhere in 18-20 hours at a sufficiently low temperature of +15 C. Then it adds a malt, the remaining water (20%) and salt. The dough ferments for 60 min at room temperature, after which it is divided into pieces weighing 350-400 grams. Preliminary racstoyka lasts 30 minutes, the final - 40 min. Bake these "miracle shoes" at 220 C with steam.
What we habitually and incorrectly called "ciabatta" is actually a "Ciabatta italiana" :
history of the modern super popular bread begins with 1982 when Arnaldo Cavallari leaves the world of motor racing and decided to do "housework." From this year on his estate Mulini Adresi di Adria, which is located in the province of Rovigo, it produces flour tipo a Italia. From this very strong flour, intended for long fermentation dough vypekaet bread called "Ciabatta italiana". The first such "Ciabatta italiana" was baked of integral flour "Mulini Adresi". The bread turned out very tasty and fragrant. The predominance of water over the flour surpasses any analogues of bread, then baked in Italy, including baguette.
very soon, and as a kind of advertising for its excellent meal, Arnaldo Cavallari organizes a bakery (which is baked in small ciabatta italiana parties) and workshops for training wanting to learn how to do it, but how you understand, from the master's meal.
recipes and specifications for "Ciabatta italiana "by Arnaldo Cavallari I could not be found. I only know that originally a "Ciabatta italiana" in Arnaldo Cavallari attended the warm water, yeast spontaneous fermentation, salt and a little olive oil. Fermentation test lasted 12 hours. Octaetsya add that the oblong shape with a mandatory notch along the entire length of grain, "Ciabatta italiana" Arnaldo Cavallari quickly became thus making bread in Italy.
Those who want to dine in Italy the best "Ciabatt" (s) and "Ciabatt (s) italian (s), we can recommend a bakery" Griffini "in Pavia (Via XX Settembre, 55) and" Antonio Scuro "in Cassola (Via Calibri, 50).
Bon appetit!
PS photos I peacefully removed from the bread of the atlas "L'Italia del pane. Guida alla scoperta e alla conoscenza ".
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