材料が４つと超シンプルな食事パン「チャバタ」
イタリア北部にあるロンバルディア地方で発祥したとされる伝統的なパンです。
チャバタはイタリア語でスリッパを意味する言葉で、平べったいパンの形状がスリッパに似ていることからそう呼ばれるようになりました。
チャバタの特徴の一つは、水分量が多いこと。パリッと香ばしい表面としっとりもちもちした中身が魅力なのですが、いがいにも簡単に作れちゃうのでご紹介しますね。
材料
強力粉250g
人肌の水250g
ドライイースト3g
塩5g
①底の広いタッパーに、材料を全部入れヘラで混ぜフタをして20分室温においておく。
②ヘラで生地を端から中央に折り重ねるように2周ほどし、室温で20分。
③手で生地を3つ折りにし、まとめて20分室温に。
④2等分にして、成形。オーブンの発酵機能で50分40度で発酵。
⑤230度に予熱し、予熱が終わるころクープをいれ230度で20分焼いていく。生地を庫内に入れる時霧吹きで庫内に2度ほど水を吹きます。
Super simple meal bread with 4 ingredients “Ciabatta”
It is a traditional bread that is said to have originated in the Lombardy region in northern Italy.
Ciabatta is the Italian word for slipper, and it came to be so called because the shape of the flat bread resembles a slipper.
One of the characteristics of ciabatta is that it has a high water content. The crisp and fragrant surface and moist and chewy contents are attractive, but I would like to introduce them because they are easy to make.
material
250g flour
250g water for human skin
3g dry yeast
5 g salt
(1) Put all the ingredients in a Tupperware with a wide bottom, mix with a spatula, cover with a lid, and leave at room temperature for 20 minutes.
(2) Fold the dough from the edges to the center with a spatula for about 2 laps and cook at room temperature for 20 minutes.
(3) Fold the dough in three by hand and bring it together to room temperature for 20 minutes.
(4) Divide into two equal parts and mold. Ferment at 40 degrees for 50 minutes with the fermentation function of the oven.
(5) Preheat to 230 degrees, and when the preheating is complete, add a coop and bake at 230 degrees for 20 minutes. When putting the dough in the cabinet, spray the water into the cabinet twice with a mist spray.
