Hot flavored bread for many of us is still a way to quickly satisfy hunger and enjoy. Especially if it is baked at home, and not at the factory

Different peoples have been perfecting the methods of baking for thousands of years. They searched for the best way to knead the dough, selected water and flour, experimented with various additives: seeds and dried fruits.

Homemade bread according to a French baker's recipe: how to bake ciabatta in the oven

French baker Richard Bertinet studied and collected different bread recipes for a long time, we give some of them.



Preparation: sourdough (biga) + 35-40 minutes
1.5 hours
45-60 minutes
18-20 minutes
Bake the bread 3/4 done (about 12-15 minutes), refrigerate and freeze. Bake, without defrosting, in an oven preheated to 200 ° C for 8-10 minutes. Refrigerate as usual before eating.

French Baker's Homemade Bread: How to Bake Ciabatta in the Oven

Use special ciabatta flour or just a mixture of wheat bread flour and Italian type 00 flour (from soft varieties of wheat) – in equal parts.

The dough rises longer, resulting in bread with a rather dense crust characteristic of ciabatta. The sourdough from which ciabatta is baked is called biga in Italy. It is biga that gives this bread its characteristic airiness.

Ingredients for sourdough (biga)

    350 g ciabatta flour (or a mixture of Italian flour type 00 with wheat bakery – in equal proportions)

    180 g water

    2 g (about a teaspoon) of fresh yeast< /p>

French Baker's Homemade Bread: How to Bake Ciabatta in the Oven


Mix all the ingredients in a bowl until a stiff dough forms . Cover the bowl with an open freezer bag, secure with a rubber band and leave to ripen for 17-24 hours in a warm, draft-free place.

Ingredients (5 ciabatts)

    450 g flour for ciabatta (or a mixture of Italian flour type 00 with wheat baking flour – in equal proportions)

    10 g fresh yeast


    < p>360 g water

    50 g olive oil

    15 g salt

    A little olive oil for greasing the molds

    Wheat or cornmeal for dusting

Preheat oven to 250°C. If you are not going to bake in batches, you will need both levels, so put 2 baking stones in the oven, or 2 baking sheets (per level), or one at a time to warm up more.

You will also need a few shovels or inverted baking sheets to plant future bread from them. Line 2 large baking sheets with baking towels or a proofing cloth.

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Homemade French bread recipe baker: how to bake ciabatta in the ovenPour the flour into a bowl, rub in the yeast with your fingertips. Pour the whole biga into a bowl, add water, oil and salt at the end. Thoroughly mix everything into a homogeneous mass. Using a scraper, dump onto a work surface (do not dust with flour). Work with the dough until it becomes pliable and elastic and begins to easily lag behind the surface.</p data-src=