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My Yogurt Ciabatta

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My Yogurt Ciabatta

The perfect my yogurt ciabatta recipe with a picture and simple step-by-step instructions.

  • 190 g Wheat flour, type 405
  • 130 g Drinking yogurt, neutral
  • 2 tsp Sugar, fine, white
  • 1 tsp Salt
  • 3 tbsp Extra virgin olive oil
  • 10 g Dry yeast
  • Flour for dusting
  1. Heat the weighed yogurt to 30 degrees. Dissolve the sugar, salt and the yeast in it. Let the yeast activate for 10 minutes. Weigh the flour in a mixing bowl and work with the yeast to a crumbly dough. Then knead in 2 tablespoons of the olive oil and knead the dough for at least 12 minutes to form a smooth, shiny dough.
  2. Shape a typical slipper, place on a greased baking sheet, brush with the rest of the olive oil and sprinkle with a little flour. Cover and let rise for 8 hours at approx. 30 degrees.
  3. Preheat the oven to 200 degrees using a flat plate filled with hot water (on the lowest setting). Bake the ciabatta on medium heat at bottom heat for 35 minutes until light brown to brown. After 10 minutes, reduce the heat to 180 degrees. Use up the ciabatta in 1 – 3 days.

Annotation:

  1. Ciabatta is a term that initially relates to the shape and in dialect refers to a well-worn slipper, a mountain pine. Typical of a ciabatta dough is the long cooking time of up to 12 hours (depending on the temperature), which it has in common with the baguette. The large-pore bread structure is another characteristic and requires a flour with a high gluten content. The sugar causes the yeast to find enough food to allow the pores to appear. It is completely fermented after 8 hours. The long cooking time gives the ciabatta a typical, somewhat sour taste that a turbo kiabatta does not have.
Dinner
European
my yogurt ciabatta

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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