Sorry, this entry is only available in Italian.
Do You know Julia Child? I bet you do! She’s of course quite famous in the US, she is often considered the woman who brought the French cuisine on the other side of the pond. But she’s famous in Italy too, mostly thanks to the successful movie starred by Meryl Streep.
Julia is not just an everyday cook. She mastered the art of cooking quite thoroughly, as she had learned the ropes at the famous Cordon Bleu cooking school in Paris, and then continued with private lessons.
I am completely fascinated by her, because I feel quite close to her to some extent. I often mention her on the blog, and I certainly will time and again. Sometimes clumsy and awkward, but with a neophyte passion that she never lost.
I do feel like her when I talk about my baking experiments, and even more so when I prepared these lovely sourdough Ciabatte bread, a recipe from Sara Papa’s books. I made any possible disaster! But as they came out of the oven, they were so good that I forgot all the trouble I went through.
Ciabatta means slipper in Italian, and the shape of this bread is quite like that, don’t you think?
The preparation is, I admit, quite lengthy. I am suggesting also the use of the brewer’s yeast to shorten the rising time of the dough. However, sourdough bread is something different, and needs to be tasted!
For the poolish
300 gr baking flour
300 gr water
95 gr sourdough (or 8 grams of brewer’s yeast)
For the dough
600 gr baking flour
375 gr water
113 gr sourdough (or 9 gr of brewer’s yeast)
9 gr malt
10 gr salt (I don’t like it excessively salty, you can add some 5 gr if you want more flavour)
Extra virgin olive oil
Durum wheat flour (for dusting)
Start by preparing the polish: in a bowl soften the sourdough with the water (at room temperature, not cold or warm). Then add the flour (sift it first!) and knead it gently trying to avoid lumps. Let it raise for two hours at room temperature, covered with cling film.
Then pass to the dough: take another bowl, or the one of the kneading machine if you have one (I do recommend it!), and put in it the flour, the malt, and the salt. Give it a little whisk, then add the water with the sourdough dissolved in it, and then the polish.
Start kneading from ten to fifteen minutes. Dust your hands with flour, if you knead by hand. Remember that the dough will be quite soft and sticky. It’s quite annoying, but it has to be. Not annoying – sticky!
When it looks silky, pur it into a well-oiled bowl, cover it with cling film and let it rise for one hour.
Then put the dough onto the working table, pre dust it before with durum wheat flour.
Cut your ciabatte from the dough, each piece should be approximately 5 x cm centimetres. Dust the surface of each ciabatta with durum wheat, flatten them slightly with your fingertips and place them on a baking tray, already covered with parchment paper.
Let them rise until they double in volume two or three hours should ne enough, it depends on the temperature of your kitchen. To avoid that annoying little crust, cover them with a canvas when they rise, so to keep them moist.
Then preheat the oven at 220 degrees and bake them for 20 minutes.
Before putting the ciabatte into the oven, put on the bottom of it a small pan (it must be oven-proof) with a bit of water, so to create the steam into the oven.
Let them cool on a grid.
I remember that, when I was a child, my group of then friends and I were experimenting the first moments of independence. In the summer, soon after the end of the school, we used to meet in the mornings in the communal courtyard and we went all together to the baker’s on the top of the street to buy the bread for the day,
There ten girls of approximately the same age, between the end of elementary school and the first years of junior high.
Every family had its own bread, every day the same.
One of these families used to buy bananas, which is not the fruit as you may have thought, but a shape of olive oil bread which vaguely bore a resemblance to a banana. I remembered this when I was preparing these olive oil bread rolls from the well-known Roman baker Gabriele Bonci, who first prepared them live during a TV show on the national broadcasting television, and ever since they have been a popular hit in every Italian household.
These bread rolls have a nice little crust and a lot of soft white part, and they are a hit when stuffed with salami or cheese, but they go as well with butter and jam. Honestly, I have them plain, they’re so delicious!
The preparation is quite simple, if you have a kneading machine it’ll do the work for you.
Are you ready to taste this bakery Italian delicacy?
500 gr bread flour
275 gr lukewarm water
10 gr sugar
10 gr salt
5 gr fresh brewer’s yeast
35 ml olive oil
Dissolve the yeast in the water with the sugar. Stir well.
Put the sifter flour into the kneading machine bowl, or on a working surface if you haven’t the machine, e pour the water with the yeast little by little, and start to knead. It will take about ten minutes to have a nice dough. Then add the salt, and the oil as final ingredient. Pour it into the dough little by little, allow it to absorb pretty well- you will need another 10 minutes of kneading for this. The dough will be slightly sticky, but it was to be.
Oil a clean bowl and put the dough in it covered with cling foil, and let it double (when it is warm it should take two hours, if it is colder you may allow it 3 hours to rest).
Take the dough and using a rolling pin roll it out about half a centimetre thick. Cut then even stripes of dough (I got away with 8 stripes), lightly wet them with water and roll them up, forming little cute bread rolls.
Put the bread rolls onto the baking tray covered with parchment paper, cover them with cling foil again and let them rise for another 90 minutes.
Preheat the oven to 200 degrees; put the bread roll into the oven, spray their surface before with some water (if you cannot spray them, pass a moist finger on the bread surface) and bake them for the first 10 minutes in the high part of the oven.
Then turn the oven down to 180 degrees and complete baking (approximately 15 minutes)
Let the bread rolls cool down on a grate before serving.