Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

By now you must have realized that bread is my latest obsession. Doesn’t that happen to you? I mean, don’t you sometimes get obsessed with a specific type of food and do it over and over again in different ways and with different materials?

The same has happened to me with bread. I am trying different recipes and different breads to see which one I like the most. Do you want to know my verdict? I like them all lol! Bread is so important, essential and filling an element in our diet, I feel obliged to put the best of my effort to make delicious and different types of loaves or rolls for all sorts of occasions and meals.

Ciabatta is an Italian bread originated from the area of Veneto. In Italian restaurants they bring you bread along with olive oil in which they add a few drops of balsamic vinegar. I wanted to try this ciabatta bread from King Arthur’s and thus I complemented it with little treats made with slices of cucumber, feta cheese, pomodori from the island of Santorini, dried oregano and of course drops of extra virgin, Greek olive oil.

As I say, gourmet doesn’t have to be something very complicated or super expensive. All one needs is some good quality ingredients and love. We really enjoyed this bread along with the meze I made and we accompanied all these with tsipouro.

Tsipouro is a pomace brandy from Thessaly (Tsipouro Tyrnavou) mainly, Epirus, Macedonia, Mani Peninsula, and the island of Crete (where Cretans call it tsikoudia). Tsipouro is a strong distilled spirit containing approximately 45 percent alcohol by volume and is produced from the pomace (the residue of the wine press).

According to the tradition, the first production of tsipouro was the work of some Greek Orthodox monks. This occurred during the 14th century on Mount Athos in Macedonia, Greece. Gradually, this idea of using the pomace left over from the wine-making process in order to produce a distilled spirit was passed to viticulturists in poorer regions of the whole country, which already used the distillation process for other purposes. Thus, tsipouro was born.

Depending on the time of year, tsipouro is used either as refreshment or as a hot beverage, and depending on the time of day, it replaces the drinking of coffee or wine. Tsipouro and tsikoudia, as with all alcoholic beverages in Greece, always seem to coincide with various social gatherings, as their consumption had a festive and symposium-like quality.

It is usually served in shot glasses, very cold, often with meze, walnuts, almonds, raisins, feta cheese, olives, or accompanying halva or other desserts in restaurants.

In 2006, Greece filed a request to recognize tsipouro as a PDO (Protected Designation of Origin) product.

Although not typical, anise-flavored tsipouro is also available, produced especially in Central Macedonia, Chalkidiki, and Thessaly. Although it has a very different production method, and is usually of a higher quality (and price), this tsipouro is reminiscent of the flavor of the much more famous Greek liquor ouzo (from Wikipedia).

Ciabatta Bread

Ingredients

For the Starter

1 ½ cups all-purpose flour

1 ¼ cup cool water

Pinch of dry yeast

For the Bread

2 tsp dry yeast

3 cups all-purpose flour

1 ½ tsp salt

2 tbsp dry milk

2/3 cup lukewarm water

3 tbsp olive oil

Instructions

One day before we make the starter.

For the Starter

In a non-reactive bowl put all ingredients for the starter and whisk softly until they are all incorporated.

Let it rest at room temperature overnight or for 15 hours. I left it for about 20 and it was still ok.

Next day start preparing the bread.

For the Bread

In your mixer bowl pour the starter.

Into that add all the ingredients for the bread.

Insert the hook and start beating at medium speed.

Beat for about 7 minutes or until a very soft, elastic and sticky dough gathers around the hook.

Don’t worry if you see that sticks on the bottom of the bowl, this is how it is supposed to be.

Take another bowl and grease it.

Grease your hands and transfer the dough from your mixer’s bowl to the greased one.

Cover it and let it rest for two hours deflating it gently, once midway through.

This dough is supposed to make 12 pieces 80 gr. / 3 oz. each, so take as many pans as you think necessary.

I used one pan 51cmX33cm / 20 in. X 13 in. and another one 40cmX30cm / 16 in. X 12 in.

Cover them with parchment paper.

Lightly grease the work surface on which you will work with your dough.

Grease your hands as well.

Divide the dough in balls with weight 80 gr. / 3 oz. each.

Flatten them gently into disks of 9 cm / 3.5 in. diameter.

Place them on the pans about six to each pan or as many as it can carry leaving a distance among them, so as they will have enough space to expand about 4 cm / 1.5 in.

Let them rise covered for another 2 hours.

Towards the end of the rising time, preheat the oven to 220° C / 425° F.

Before you place them in the oven, spray them with water and dimple your fingers in each one making deep pockets.

Put them in the oven and bake for about 18 to 20 minutes.

It took about 17 minutes to my oven to have them ready.

Take them out, let them cool a bit and enjoy them!

The only ‘tiring part’ of this recipe is the waiting time, other than that they are a piece of cake.

5.0 from 7 reviews

Ciabatta Bread

 

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Author/ Συγγραφέας: Katerina

Recipe type/ Τύπος Πιάτου: Bread

Cuisine/ Κουζίνα: Italian

Ingredients/ Συστατικά

For the Starter

• 1 ½ cups all-purpose flour
• 1 ¼ cup cool water
• Pinch of dry yeast
• For the Bread
• 2 tsp dry yeast
• 3 cups all-purpose flour
• 1 ½ tsp salt
• 2 tbsp dry milk
• ⅔ cup lukewarm water
• 3 tbsp olive oil

Instructions/ Εκτέλεση

1. One day before we make the starter.

For the Starter

1. In a non-reactive bowl put all ingredients for the starter and whisk softly until they are all incorporated.
2. Let it rest at room temperature overnight or for 15 hours. I left it for about 20 and it was still ok.
3. Next day start preparing the bread.

For the Bread

1. In your mixer bowl pour the starter.
2. Into that add all the ingredients for the bread.
3. Insert the hook and start beating at medium speed.
4. Beat for about 7 minutes or until a very soft, elastic and sticky dough gathers around the hook.
5. Don’t worry if you see that sticks on the bottom of the bowl, this is how it is supposed to be.
6. Take another bowl and grease it.
7. Grease your hands and transfer the dough from your mixer’s bowl to the greased one.
8. Cover it and let it rest for two hours deflating it gently, once midway through.
9. This dough is supposed to make 12 pieces 80 gr. / 3 oz. each, so take as many pans as you think necessary.
10. I used one pan 51cmX33cm / 20 in. X 13 in. and another one 40cmX30cm / 16 in. X 12 in.
11. Cover them with parchment paper.
12. Lightly grease the work surface on which you will work with your dough.
13. Grease your hands as well.
14. Divide the dough in balls with weight 80 gr. / 3 oz. each.
15. Flatten them gently into disks of 9 cm / 3.5 in. diameter.
16. Place them on the pans about six to each pan or as many as it can carry leaving a distance among them, so as they will have enough space to expand about 4 cm / 1.5 in.
17. Let them rise covered for another 2 hours.
18. Towards the end of the rising time, preheat the oven to 220° C / 425° F.
19. Before you place them in the oven, spray them with water and dimple your fingers in each one making deep pockets.
20. Put them in the oven and bake for about 18 to 20 minutes.
21. It took about 17 minutes to my oven to have them ready.
22. Take them out, let them cool a bit and enjoy them!
23. The only ‘tiring part’ of this recipe is the waiting time, other than that they are a piece of cake.

Notes/ Σημειώσεις

Recipe adapted from King Arthur's Flour

3.2.1336

5.0 from 7 reviews

Τσιαπάτα

 

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Πολύ, πολύ νόστιμο ψωμί τσιαπάτα. Θέλει λίγη υπομονή για το φούσκωμα αλλά αξίζει τον κόπο!

Author/ Συγγραφέας: Κατερίνα

Recipe type/ Τύπος Πιάτου: Ψωμί

Cuisine/ Κουζίνα: Ιταλική

Ingredients/ Συστατικά

Για τo Προζύμι

• 1 ½ φλ. αλεύρι για κάθε χρήση
• 1 ¼ φλ. κρύο νερό
• 1 πρέζα ξηρή μαγιά

Για το ψωμί

• 2 κ.γ ξηρή μαγιά
• 3 φλ. αλεύρι για κάθε χρήση
• 1 ½ κ.γ. αλάτι
• 2 κ.σ. ξηρό γάλα
• ⅔ φλ. χλιαρό νερό
• 3 κ.σ. ελαιόλαδο

Instructions/ Εκτέλεση

1. Μια μέρα πριν ετοιμάζετε το προζύμι.

Για τη Προζύμι

1. Σε ένα γυάλινο μπολ βάλτε όλα τα υλικά για τη προζύμι και ανακατέψτε σιγά μέχρι να ενσωματωθούν.
2. Αφήστε να ξεκουραστεί σε θερμοκρασία δωματίου, για όλη τη νύχτα ή για 15 ώρες. Το άφησα για περίπου 20 ώρες και ήταν ακόμα εντάξει.
3. Την επόμενη μέρα αρχίστε να προετοιμάζετε το ψωμί.

Για το Ψωμί

1. Στο μπολ του μίξερ σας ρίξτε τη προζύμι.
2. Σε αυτό προσθέστε όλα τα υλικά για το ψωμί.
3. Βάλτε το γάντζο και αρχίστε να χτυπάτε σε μέτρια ταχύτητα.
4. Χτυπήστε για περίπου 7 λεπτά, ή μέχρι μία πολύ απαλή, ελαστική και κολλώδης ζύμη να συγκεντρωθεί γύρω από το γάντζο.
5. Μην ανησυχήσετε εάν δείτε ότι κολλά στο κάτω μέρος του μπολ, έτσι πρέπει να είναι.
6. Πάρτε ένα άλλο μπολ και λαδώστε το ελαφρά.
7. Λαδώστε τα χέρια σας και μεταφέρετε τη ζύμη από το μπολ του μίξερ σας στο λαδωμένο.
8. Καλύψτε το και αφήστε το να ξεκουραστεί για δύο ώρες πατώντας το απαλά να καθήσει, στη μία ώρα.
9. Αυτή η ζύμη βγάζει 12 κομμάτια 80 γρ. το καθένα, οπότε πάρτε τόσα ταψιά όσα πιστεύετε ότι σας χρειάζονται.
10. Εγώ χρησιμοποίησα ένα ταψί 51cmX33cm και ένα άλλο 40cmX30cm.
11. Σκεπάστε τα με λαδόκολλα.
12. Λαδώστε ελαφρά την επιφάνεια εργασίας στην οποία θα δουλέψετε τη ζύμη σας.
13. Λαδώστε τα χέρια σας και χωρίστε τη ζύμη σε μπάλες με βάρος 80 γρ. η κάθε μία.
14. Πατήστε απαλά και κάντε δίσκους διαμέτρου 9εκ.
15. Τοποθετήστε τα στα ταψιά περίπου έξι σε κάθε ένα ή όσα χωράει αφήνοντας μια απόσταση μεταξύ τους, έτσι ώστε να έχουν αρκετό χώρο για να φουσκώσουν περίπου 4 cm.
16. Αφήστε τα να φουσκώσουν καλυμμένα για άλλες 2 ώρες.
17. Προς το τέλος της δεύτερης ώρας, προθερμάνετε το φούρνο στους 220° C.
18. Πριν τα τοποθετήσετε στο φούρνο, ψεκάστε τα με νερό και κάντε λακκάκια με τα δάχτυλά σας.
19. Βάλτε στο φούρνο και ψήστε για περίπου 18 έως 20 λεπτά.
20. Χρειάστηκαν περίπου 17 λεπτά στο δικό μου φούρνο μου για να είναι έτοιμα.
21. Βγάλτε, αφήστε να κρυώσουν λίγο και απολαύστε τα!
22. Το μόνο μέρος «κουραστικό» σε αυτή η συνταγή είναι ο χρόνος αναμονής, εκτός από αυτό είναι πανεύκολα.

Notes/ Σημειώσεις

Συνταγή προσαρμογή από το King Arthur's Flour

3.2.1336