Integralna ciabata (Integral ciabatta)

Sastojci (za 2 manje ili 1 veću): 300 g integralnog pšeničnog brašna, 100 g belog pšeničnog brašna (T-400 ili T-500), ½ kesice suvog kvasca (3–4 g), 1 kašičica meda ili šećera, ¾ kašičice soli, 3 kašike maslinovog ulja, 300 ml mlake vode.

Priprema:

1. U vodi rastvori med i kvasac. Ostavi 10 minuta da zapeni.

2. U velikoj činiji pomešaj brašno i so.

3. Dodaj vodu sa kvascem i maslinovo ulje. Izmešaj kašikom – testo je veoma mekano i lepljivo.

4. Pokrij činiju i ostavi 2 sata na toplom, ili još bolje preko noći u frižideru (8–12 h).

5. Dobro pobrašni radnu površinu i blago pobrašni ruke da se testo ne lepi.

6. Pažljivo istresi testo na pobrašnjenu površinu. Nemoj da ga guraš ili izduvavaš vazduh – cilj je da sačuvaš mehuriće vazduha u testu.

7. Pokušaj da testo oblikuješ rukama u grubi pravougaonik. Ne mora biti savršeno ravan, samo da je približno duži i uži oblik.

8. Uzmi jednu stranu (npr. levu) i preklopi je ka sredini testa. Zatim uzmi suprotnu stranu (desnu) i preklopi preko prve. Dobijaš nešto poput sloja.

9. Sada gornji deo testa preklopi prema sredini, pa donji deo preko njega. Sada imaš grubi pravougaoni oblik sa slojevima.

10. Ako je testo jako lepljivo, možeš ga pokriti krpom i ostaviti 5 minuta da se “opustii”, pa još jednom blago oblikovati u pravougaonik.

Saveti:

• Nemoj pritiskati testo previše – cilj je da zadrži mehuriće vazduha.
• Pobrašnjavanje je samo da se ne lepi, ali nemoj dodavati previše brašna jer će testo biti tvrđe.

11. Nakon preklapanja, podeliti testo na dva dela - pravougaonika.

12. Prebaci na papir za pečenje.

13. Pokrij i ostavi 40-50 minuta.

14. Rernu zagrej na 230°C (446 F).

15. U donji deo rerne stavi posudu s vodom (para = rupe) i peci 20–25 min dok ne porumeni.

16. Ohladi najmanje 15 minuta pre sečenja.

Saveti:

• Mešavina integralnog + belog brašna daje rupičastu strukturu (100% integralna bi bila gušća).
• Za jaču aromu: dodaj 1 kašiku maslinovog ulja više ili prstohvat suvog kvasca manje uz duže dizanje.

Ingredients (for 2 smaller or 1 larger): 300 g of whole wheat flour, 100 g of soft white wheat flour (T-400 or T-500), ½ bag of dry yeast (3-4 g), 1 teaspoon of honey or sugar, ¾ teaspoon of salt, 3 tablespoons of olive oil, 300 ml of lukewarm water.

Preparation:

1. Dissolve honey and yeast in water. Leave it to foam for 10 minutes.

2. Mix flour and salt in a large bowl.

3. Add water with yeast and olive oil. Mix with a spoon - the dough is very soft and sticky.

4. Cover the bowl and leave it in a warm place for 2 hours, or even better overnight in the fridge (8-12 hours).

5. Flour the work surface well and lightly flour your hands so that the dough does not stick.

6. Carefully roll out the dough on a floured surface. Do not push it or blow out the air - the goal is to preserve the air bubbles in the dough.

7. Try to shape the dough with your hands into a rough rectangle. It doesn't have to be perfectly flat, as long as it is approximately a longer and narrower shape.

8. Take one side (e.g. the left) and fold it towards the middle of the dough. Then take the opposite side (right) and fold over the first. You get something like a layer.

9. Now fold the upper part of the dough towards the middle, then the lower part over it. Now you have a rough rectangular shape with layers.

10. If the dough is very sticky, you can cover it with a cloth and leave it for 5 minutes to "relax", then gently shape it into a rectangle once more.

Tips:

• Do not press the dough too much - the goal is to keep the air bubbles.
• Flouring is just to prevent sticking, but don't add too much flour because the dough will be harder.

11. After folding, divide the dough into two rectangles.

12. Transfer to baking paper.

13. Cover and leave for 40-50 minutes.

14. Preheat the oven to 230°C (446 F).

15. Place a container with water in the lower part of the oven (steam = holes) and bake for 20-25 minutes until golden brown.

16. Cool for at least 15 minutes before cutting.

Tips:

• A mixture of whole wheat + white flour gives a holey structure (100% whole wheat flour would be denser).
• For a stronger aroma: add 1 tablespoon of olive oil more or a pinch of dry yeast less with longer rising.