John Myers
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Jalapenos Ciabatta
The perfect jalapenos ciabatta recipe with a picture and simple step-by-step instructions.
PREPARATION: must be prepared 12-16 hours in advance.
- 150 g Wheat flour type 550
- 2 g Yeast
- 140 ml Water
Main dough
- 350 g Wheat flour type 550
- 160 ml Water
- 6 g Yeast
- 10 g Coarse salt
- 15 ml Extra virgin olive oil
- 1 teaspoon Pizza seasoning
- 2 piece Jalapeño each one red / green
- 1 piece Clove of garlic
- 1 tablespoon Tomato flakes
- 1 teaspoon Chilli threads
- 1 tablespoon Grated Parmesan
The pre-dough should rest for 12-16 hours at room temperature.
- Mix the flour, sifted, with the yeast and the warm water, cover with foil and let rest.
Main dough:
- Knead the pre-dough with the sifted flour, water, yeast, salt, olive oil, chopped garlic and the pizza spice vigorously for 8-10 minutes. Cover the dough and let rise for 45 minutes at room temperature. Place the dough in between by folding the top down several times and cover again and again. Now lightly knead in the rest of the ingredients without the Parmesan. Do not knead anymore, pull into shape and place on a baking sheet. Let rise for another 90 minutes.
- Preheat the oven to 230 °, fill a fire-proof container with water and place it on the bottom of the oven. Then bake the bread for about 30 minutes, please test the wooden skewer. Just before the end of baking, brush with olive oil and sprinkle with the Parmesan. Be careful not to burn it.
- If you don’t want it too big, you can divide the dough into 2 loaves of bread. I bake the first 10 minutes of the 30-minute baking time with convection, then it becomes a nice crust and has large holes in the dough.
- warm only with butter but with grilled food, with salad and also with toppings. Simply delicious …
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