John Myers
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Four Ciabattinos for Bruschetta
The perfect four ciabattinos for bruschetta recipe with a picture and simple step-by-step instructions.
Also:
- 110 g Water, lukewarm
- 1 tsp Chicken broth, Kraft bouillon
- 1 tsp Sugar, fine, white
- 1 tbsp Dry yeast 1
- 1 tbsp Extra virgin olive oil
- Flour for hands and work surface
- 1 tbsp Extra virgin olive oil
- Knead the ingredients into a smooth dough. Let rise in a warm place, covered with a damp cloth, for 8-12 hours. The long rising releases water and the dough becomes supple and soft.
- In the meantime, line the baking sheet with parchment paper.
- Knead the opened dough for 2 minutes. Shape 4 breads of equal weight and place on the baking sheet. Brush with the olive oil. Let the raw ciabattino rise for another 4 – 6 hours.
- Preheat the oven to 220 degrees bottom heat. Half-fill a shallow, heat-resistant bowl with hot water and place on the lowest level. Bake the ciabattino on the middle rack in 30-35 minutes.
- Take out of the oven, let cool and use within 4 days.
Annotation:
- Ciabattino are small ciabattas and these are breads with a slippery appearance.
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