RYE CIABATTA
From "Baking Sourdough Bread" by Goran Soderin and Georgel Stachal. This is a very interesting new book that explains the sourdough process very well. I have not yet made this bread, but hope to, as I just love rye. Prep time does not include the rising time. The dough requires two days to make! These have to be rather small loaves, given the amount of flour.
Provided by duonyte
Categories Sourdough Breads
Time 1h15m
Yield 10 loaves
Number Of Ingredients 6
Steps:
- Mix all the ingredients and knead well. Knead in the salt.
- Place the dough in a greased bowl. Cover with plastic film and let the dough stand in the refrigerator overnight.
- the next day, gently pour the dough onto a work surface. Fold the dough (basically the way you would a sheet of paper for placing into an envelope) Return to bowl and return to the refrigerator for app 5 hours, repeating the folding technique every hour.
- Pour the dough onto the work surface. Cut into pieces that are roughly 2 x 6 inches (10 x 15 cm) and place them on a greased baking sheet. Let them rise in the refrigerator for another 10 hours.
- Preheat oven to 450 deg F (250 deg C). Place the loaves in the oven and sprinkle a cup of water onto the floor of the oven (or use your favorite method for creating steam in the oven). Close the door and reduce the temperature to 400 deg F (210 deg C). Bake fr about 15 minutes.
Nutrition Facts : Calories 199.8, Fat 0.6, SaturatedFat 0.1, Sodium 351.1, Carbohydrate 42, Fiber 1.9, Sugar 0.2, Protein 5.7
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Kutbi Joiya
joiya_k@hotmail.co.ukI'm so glad I found this recipe. It's a keeper!
Javain Thomas
t-j56@yahoo.comThis bread is perfect for sandwiches, croutons, or just eating on its own.
Jamal
jamal28@hotmail.comI love the nutty flavor of the rye flour.
Franca Gold
g.f0@aol.comThis bread is so flavorful and has the perfect texture.
Ghullam murtaza
ghullammurtaza92@gmail.comI've been looking for a good rye ciabatta recipe for ages. This one is perfect!
Troy Eby
e.t63@aol.comThis bread is amazing! I can't believe how easy it was to make.
raja ijaz sagar official
i-raja63@gmail.comI'm so glad I found this recipe. It's the best rye ciabatta I've ever had.
Raviya gaming
g@aol.comThis bread is so delicious! I love the crispy crust and the soft, chewy interior. It's the perfect bread for any occasion.
Rana asgar
asgar_rana@hotmail.comI love the rustic look of this bread. It's perfect for sandwiches, croutons, or just eating on its own.
Khina Devi
k_devi@hotmail.comThis recipe is a keeper! I've made it several times now and it's always a hit. Thanks for sharing!
Olaide Adejumo
adejumo@hotmail.co.ukI've tried many ciabatta recipes, but this one is by far the best. It's so easy to make and always turns out perfect.
Chuuya Nakahara
nc@yahoo.comThis bread is a game-changer! It's so much better than store-bought ciabatta. I love the nutty flavor of the rye flour.
Ovakporaye Fejiro
f-o66@gmail.com5 stars! This rye ciabatta is amazing! It's so flavorful and has the perfect texture. I'll definitely be making this again.
Sudil Dulanjana
s-d@yahoo.comI was skeptical about making my own bread, but this recipe made it so easy! The instructions were clear and easy to follow, and the bread turned out delicious.
Kaiyum Mia
mk27@yahoo.comThis rye ciabatta recipe is an absolute winner! The bread turned out perfectly with a crisp crust and a soft, chewy interior. It's the perfect accompaniment to any meal.