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No-Knead Multi-Seed Sourdough Bread

This sourdough bread is exceptional, super hearty…loaded with a variety of seeds which gives each bite a very complex and amazing texture, not to mention the flavor.

This sourdough bread recipe is mainly based on the one that I posted a few weeks ago…after baking so many sourdough breads I needed more challenges and decided to add seeds into the dough.

– What kind of seeds can I add to the sourdough bread?

You can pretty much add anything you like, I chose to add chia seeds, poppy seeds, black and white sesame seeds, hump seeds and sunflower seeds…I did add pepitas (pumpkin seeds) and flaxseeds in the addition of the previous mentioned.

– How this bread tastes?

Oh…it is hearty, chewy and nutty…every bite is loaded with lots of seeds.

– Are you ready to try this 5 seeds sourdough bread?

Ingredients:

  • 240 g mature sourdough starter (100% hydration)
  • 410 g bread flour
  • 90 g semolina flour (or use all bread flour)
  • 300 g water
  • 10 g salt
  • 20 g poppy seeds
  • 30 g chia seeds
  • 40 g toasted sesame seed (black and white)
  • 30 g hemp seeds
  • 50 g raw sunflower seeds
  • 100 g water

Method:

In a medium bowl whisk the bread flour and semolina flour (if using) with 300 g water until all the water is totally incorporated into the flour. Cover and let it rest for about 2 to 3 hours, this process is called autolyze.

In the meantime, place the chia seeds, poppy seeds into a small bowl with 100 ml of water and let it sit for 2 to 3 hours until the dough is ready.

Add the sourdough starter and the seeds soaked in water to the dough and mix until the starter and seeds are completely mixed to the dough. Use the stretch and fold method around the bowl, approximately 50 times. There will be gluten forming.

Cover the dough and let it rest for 30 minutes.

Add the salt, hemp seeds and sesame seeds. Mix again using the stretch and fold method until all the salt and seeds are incorporated into the dough.

Rest for 30 minutes. Spray the counter with a little water and place the dough on it.  Laminate the dough and fold into thirds, twice. Place the dough back into the bowl and cover.

Rest for another 30 minutes. Sprinkle the counter with a little amount of flour and place the dough on it. Stretch and fold the dough to the center, 4 times around it. Place it back to the bowl and cover.

Rest for 45 minutes, add the sunflower seeds and repeat the stretch and fold the dough to the center.

Rest for 45 minutes. Place the dough over the moist counter and fold and coil the dough twice.

Rest for 45 minutes and repeat the fold and coil.

Rest for 45 minutes.  Sprinkle flour on the counter and on the top of the dough. Flip the bowl on the counter and let the dough fall on the flour surface.

Pre-shape the dough by stretching and folding to the center of the dough.

Flour well the banneton and place the dough seam up.

Place the dough in the refrigerator overnight, uncovered.

Next morning, pre-heat oven to 475oF with a tray of water.

In the meantime, boil more water.

Flip the dough from the banneton to a floury surface. Using a soft brush, gently brush off excess of flour. Make the cut on the dough and spray with water. Place the dough into the hot oven.  Carefully add the boiling water to the tray. Close the oven door.

Spray more water on the dough every 3 minutes, 3 times. After 15 minutes of baking, remove the water tray and the parchment paper underneath the bread. Lower the temperature to 375oC, bake for another 20 minutes.

Remove the bread from the oven and let it cool on a wire rack. Make sure the bread is completely cool before slicing.

– Looking for more bread recipe? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Plant-Based Pasta Sauce

This pasta sauce uses a plant-based protein which mimics ground beef “looks” and texture, and yes, it can easily pass as the “real” ground beef.

I am not a vegetarian but got very curious about the cooking with plant-based protein that mimics ground beef, so here I am, when I saw the product, I could not pass the opportunity to try it.

I understand that there are many companies making plant-based ground beef and of course they all claim theirs to be the best in the market…I plan to try others just out of curiosity…

I believe that plant-based ground meats are not target to vegetarians…as vegetarians would not have the crave for meat or poultry…is that right?

– Have you ever tried plant-based ground meat?

I did once in the restaurant where I was served Beyond Burger, and I must admit…I was very impressed with the texture and flavor…and could be easily fooled as the real burger made with ground beef.

– What is the plant-based ground meat made of?

The plant-based ground beef “want to be” can be made from all sort of plant proteins such as soy, mung bean, pea, lentil, brown rice, coconut flour, flaxseed meal and so on and mixed with fat like coconut oil, canola oi, sunflower oil and cocoa butter.

– How should I cook plant-based ground meat?

Practically the same say you would cook “real” ground beef, by substituting the “real” ground meat for the plant-based ”fake” ground meat.  Okay, I think we better go to the recipe…

Ingredient:

  • 1 lb plant-based ground beef
  • 1 medium onion, cut into small pieces
  • 2 garlic cloves, finely minced
  • 1 jar of your favorite pasta sauce
  • 8 oz mushrooms (any kind)
  • ½ tablespoon olive oil
  • Salt and fresh ground pepper, to taste
  • Fresh basil and cheese for garnish

Method:

In a pan, add the olive oil and sauté the onion and garlic until slightly brown and aromatic.

Add the plant-based ground meat and sauté until brown breaking the pieces, first into large pieces and then into smaller pieces.

Add the tomato sauce and mushrooms, let it boil and turn the heat to low and simmer for approximately 10 minutes.

Add salt and pepper to taste.

Serve over your favorite pasta and garnish with chopped basil and cheese if you like.

– Want to try other vegetable dishes? Check these out…

– Interested in more dishes with vegetables? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Blueberry Tart

This blueberry tart is simple and loaded with lots and lots of blueberries…every bite is an explosion of a combination of tangy and sweet flavor.

– Why you should make this blueberry tart?

Because it is super easy and super delicious.  There is nothing like homemade tart/pie crust…light, flaky, buttery and slightly sweet…topped with lots and lots of blueberries.

– Can I make ahead?

Absolutely, you can make this tart a couple days ahead and keep in the refrigerator until serving time.

– Are you ready to try this recipe?

Here we go…

Ingredients:

Blueberry Filling

  • 550 g organic blueberries
  • 100 g sugar, more or less, according to your liking
  • ¼ cup water
  • 1 tablespoon corn starch
  • 1 teaspoon freshly squeezed lemon juice

Pie Crust

  • 50 g unsalted butter, cut into small square and cool in the freezer
  • 20 g sugar
  • 1 pinch salt
  • 120 g all-purpose flour
  • 20 g almond flour
  • 70 ml heavy cream, keep it cold until needed

Method:

Blueberry Filling

In a medium pan, add the sugar, water, and corn starch.  Mix well until all the corn starch is well combined in the water.

Add the blueberries and lemon juice. Cook over medium heat, making sure to stir constantly until thick.

Remove from the heat and let it cool.

Reserve until needed.

Pie Crust

In a medium bowl place the cold butter, sugar, salt, and the flours.  Using a pastry cutter or two knives, cut the butter into the flour mixture until resembles a coarse meal. There will be pieces small and large of butter.

Slowly add the heavy cream to the flour/butter mix and using a rubber spatula incorporate the liquid into the flour until the dough barely start to hold together.

Carefully remove the dough from the bowl and place on a piece of plastic wrap. Fold the plastic into a square and using a rolling pin roll the dough until the size of the square.

Place the dough in the refrigerator for 30 minutes or up to a day.

Remove the dough from the refrigerator and lightly sprinkle some flour on top.  Gently roll the dough into a long rectangle. Fold into thirds twice and wrap back into the plastic wrap.

Place the dough in the refrigerator for another 30 minutes.

Remove the dough from the refrigerator and again, lightly sprinkle a little flour on the surface of the dough.

Roll the dough into the size of your baking pan. I used a tart pan of 35 x 11 cm (13 ½  x 4 ½ in) with loose bottom. Cover the tart pan with the dough and bake at pre-heated at 425oF for 8 minutes, then lower the temperature to 400oF and bake for another 5 minutes.

Remove from the oven and brush the entire crust with egg wash. Back at 350oF for 3 minutes.

Remove from the oven and let it cool completely on a wire rack.

To assemble, pour the blueberry filling on the tart crust, garnish with mint leaves and refrigerate before serving.

– Looking for more easy dessert?

Please check these out…

Did you know that blueberries are loaded, yes loaded of antioxidants? Anthocyanin, which gives the color of blueberries is a type of flavonoids (also found in grapes) is the responsible of its powerful antioxidant effect. Many studies associate the consumption of blueberries with decrease of heart disease, cancer, obesity, bone strength and lowering of blood pressure.

Thank you for visiting Color Your Recipes…have a colorful week!




Rustic No-Knead Sourdough Bread

This sourdough bread is loaded with complex flavor baked from a sourdough starter that was cultivated for 21 days…super easy no-knead method.

I had made many sourdough breads in the past, and a few month ago decided to start a new sourdough starter. Since sourdough culture varies from location to location…I wanted a starter from our new (not so new) place.

I browsed through internet and came up with 20% whole wheat flour mixture with bread flour. It all started with 10 g of the flour mix plus 10 g of water (bottle), and after many feedings and pampering the sourdough starter and 21 days later I was content with what I got. It might have taken longer that usual as the weather was cold.

This recipe was a composition from mainly two YouTube videos, Full Proof Baking and Bake with Jack.  If you are into making sourdough bread, I highly recommend these videos as I learned a lot and use their techniques when baking bread.

– Why using sourdough starter?

It seems that baking bread with sourdough starter is healthier than using the conventional bread yeast due to the bread’s prebiotic content, therefore easier to digest.

– What is sourdough starter?

Sourdough starter is a culture of wild yeast found in flour. Like any fermented food, sourdough bread is fermented using lactobacillus. The combination of wild yeast (found in flour) and lactic-acid bacteria is what makes the dough rise.

– Is sourdough bread easier to digest?

Scientists believe that the prebiotic content in sourdough bread may improve gut health and ease digestion. Moreover, gluten levels are lower in sourdough bread as compared to traditional yeasted bread.

– Are you ready to try baking sourdough bread?

This particular recipe uses 80% hydration…meaning that I used 80 g of water for every 100 g of flour.

Ingredients:

  • 200 g mature sourdough starter (100% hydration)
  • 400 g bread flour
  • 300 g water
  • 10 g salt

Method:

In a medium bowl whisk the bread flour and water until all the water is totally incorporated into the flour. Cover and let it rest for about 2 to 3 hours, this is called autolyze.

Add the sourdough starter to the dough and mix until the starter is completely mixed to the dough. Use the stretch and fold method around the bowl, approximately 50 times. There will be gluten forming.

Cover the dough and let it rest for 30 minutes.

Add the salt and mix again using the stretch and fold method until all the salt is incorporated into the dough.

Rest for 30 minutes. Spray the counter with a little water and place the dough on it.  Laminate the dough and fold into thirds, twice. Place the dough back into the bowl and cover.

Rest for another 30 minutes. Spray the counter with a little amount of water and place the dough. Stretch and fold the dough to the center, 4 times around it. Place it back to the bowl and cover.

Rest for 45 minutes and repeat the stretch and fold the dough to the center.

Rest for 45 minutes. Place the dough over the moist counter and fold and coil the dough twice.

Rest for 45 minutes and repeat the fold and coil.

Rest for 45 minutes.  Sprinkle flour on the counter and on the top of the dough. Flip the bowl on the counter and let the dough fall on the flour surface.

Pre-shape the dough by stretching and folding to the center of the dough.

Flour well the banneton and place the dough seam up.

Place the dough in the refrigerator overnight, uncovered.

Next morning, pre-heat oven to 475oF with a tray of water.

In the meantime, boil more water.

Flip the dough from the banneton to a floury surface. Using a soft brush, gently brush off excess of flour. Make the cut on the dough and spray with water. Place the dough into the hot oven.  Carefully add the boiling water to the tray. Close the oven door.

Spray more water on the dough every 3 minutes, 3 times. After 15 minutes of baking, remove the water tray and the parchment paper underneath the bread. Lower the temperature to 375oF, bake for another 20 minutes.

Remove the bread from the oven and let it cool on a wire rack. Make sure the bread is completely cool before slicing.

– Looking for more bread recipe?

Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Air Fried Yuca

These air fried yuca are like French fries…great as a side dish…crispy on the outside and creamy on the inside.

I grew up eating “mandioca frita”, which translates into fried yuca…of course at that time it was fried using hot oil like the traditional French fries…the texture of the yuca, which is boiled before frying is rich, creamy, slightly nutty and sweet…denser than French fries, but equally delicious.

– What is yuca?

Yuca is called “mandioca” in Brazil, a very popular root vegetable, super common in Brazil.  As a matter of fact, tapioca is made of yuca starch.

– How is yuca prepared?

Yuca can be prepared the same way as potatoes…boiled, fried, mashed…and toasted as it is “farofa”, a side dish for meats, feijoada (black bean stew), poultry (as stuffing).

– What is the difference between mashed yuca and mashed potatoes?

Both are root vegetables rich in carbohydrates…If you like mashed potatoes, you must try mashed yuca. Mashed yuca has a slightly “chewier” texture than mashed potato, it is super creamy, nutty with a hint of sweetness…

– Why yuca is wrapped in wax?

Apparently, the layer of wax is to protect the root in order to preserve it and extending its shelf-life… which it not seeing in Brazil due to its popularity. Nevertheless, just remove the was when peeling the yuca and you are good to go.

– Where can I buy yuca root?

You can find yuca in most of the Asian and Latin grocery stores, and occasionally in the frozen section, which the yuca comes peeled and cut.

– Ready to try this new root?

  • Actually, there is no need for recipe…just a few steps to follow…
  • Peel the yuca root by removing all the wax and the dark brown skin.
  • Cut into pieces of approximately 2 inches.
  • Boil in water with salt until the yuca can be pierced with a fork.
  • Drain well, remove the hard-fibrous stems in the center of the cooked pieces.
  • Place the cooked yuca in a bowl and toss olive oil, salt and pepper to taste.
  • Air-fry at 365oF for approximately 15 minutes or until the edges are golden brown, tossing in between cooking.
  • Serve hot/warm.

– Care for more Brazilian recipe?

Check these out…

Did you know that yuca is a staple food in many Countries? Moreover, it is the third largest source of carbohydrates food followed by rice and corn.

Thank you for visiting Color Your Recipes…have a colorful week!




Chicken Mashed Potatoes Pie

This is a simple and super tasty chicken pie using mashed potatoes (freshly made or leftover) as a topping.

– What to do with leftover mashed potatoes?

Making chicken pie…yes chicken pie and you do not have to worry about making the crust…this is a way to create a totally new dish using leftover mashed potatoes…

– Why you need to make this pie?

Because it is super delicious and so easy to put together, especially if you have leftover mashed potatoes.

– What else can I add to the chicken?

Be creative, add olives, bell peppers, celery, carrots, peas, mushrooms…as you see you can pretty much add what you crave for…

– Want a creamy filling?

Sure, add cream cheese to the chicken or a touch of fresh cream

– Did I convince you to try this recipe?

Here we go…

Ingredients:

  • 2 chicken breasts, boiled and shredded
  • 1 medium onion, chopped
  • 3-4 garlic cloves
  • 2 tomatoes, seeds removed and chopped
  • ⅓ – ½ cup fresh parsley, chopped
  • 1 ½ tablespoons olive oil
  • Sat and pepper to taste
  • Leftover mashed potatoes or freshly made
  • Shredded cheese of your choice, I used mozzarela

Method:

In a frying pan add the oil in medium heat, then the garlic and onion, stirring until golden brown.

Add the shredded chicken and sauté for a minute.

Add the tomatoes and cook until the tomatoes are incorporated into the chicken.

Add salt and pepper to taste.

Toss the chopped parsley and mix well with the chicken.

Remove from the heat and set aside.

Assembly:

In individual ramekin or oven safe bowl, place a layer of the chicken filling. Then a layer of cheese.

Cover the cheese and chicken filling with mashed potatoes and finally another layer of cheese.

Bake in a preheated oven of 350oF for approximately 20-25 minutes or until the cheese is golden brown.

Serve hot/warm.

– Looking for more chicken recipes? Check these out!

Thank you for visiting Color Your Recipes…have a colorful week!




Spicy Peach Cream Cheese Dip

This is a super delicious and easy appetizer made with simply cream cheese, peach jam, mustard and horseradish.

I first tasted this dip in a friend house and since then I always make when entertaining, first because it is super easy, and second because everyone that tasted likes it…

This is such a simple dip or spread made with only a few ingredients…the combination of spicy, sweet and creamy is amazing…and the fun part is that you can adjust it all based on your taste…

I love to see the face of my guest when they try this dip for the first time…a mix of surprised (WOW) and what is in it? When I tell then, they are like…oh yes, I taste the horseradish…and they go for more and more.

– Why you need to try this dip?

Because it is super simple and so delicious…a crowd pleaser…and only uses a few ingredients.

– Can I adjust the recipe?

Of course…like it sweeter? No problem, use more jam. Care for more heat? Yes, add a bit or a lot more horseradish. Want it fat-free or low-fat? Absolutely, use fat-free of low-fat cream cheese. Want to be sugar free? Use sugar free jam…Don’t like peach jam? Use whatever jam or fruit spread you like…as you see the choices are all yours to make.

– How do you serve this appetizer?

You serve it with your favorite crackers, little toasts, chips, on whatever the spread can go on…

– Are you ready to try it?

Here we go…and please adjust to your taste.

Ingredients:

  • Cream cheese, 8 oz
  • ½ cup peach jam
  • ½ tablespoon mustard
  • 2-3 tablespoons horseradish

Method:

Spread the cream cheese in a dish and set aside.

In a small bowl, mix together the jam, mustard and horseradish.

Spread the jam mix on the cream cheese.

Place in the refrigerator for ½ hour (at least).

Serve with your favorite crackers, chips…

– Looking for more appetizers recipe? Please check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Bread Butter Crisp

These sticks of buttery bread are light, crisp with a touch of sweetness…so addictive, you will not stop eating until they are all gone.

I don’t know if this is the right name for these bread sticks, I saw the recipe on a Taiwanese channel on YouTube and could not resist to try as soon as I could. Apparently, they are very popular in Hualien, a town on the east side of Taiwan…and this is how they call these sticks of bread basted with butter and sprinkled with sugar.

From my understanding, people line up in front of bakeries to buy these bread sticks…now…you tell me if the name makes sense and if you would line up for these bread sticks…although I must tell you that these bread sticks are very addictive…and I need to control the amount I make as they can be gone in one sitting…

– Why should you try these buttery bread sticks?

Because they are super easy to make, using leftover sandwich bread, butter and sugar.  Yes, only 3 ingredients!

– How do they taste?

They are so light, so airy, and so tasty, buttery with a touch of sweetness, which can be adapted to your taste, more or less butter, more or less sugar…it is totally up to you.

– Do I need an air-fryer?

No…actually the original recipe was done in regular oven…I adjusted the recipe using air-fryer…if you own an air-fryer, this is the way to go for these bread sticks, much faster and easier…

– No more talk, ready to explore the recipe?

Ingredients:

  • Slices of sandwich bread
  • Butter
  • Sugar

Method:

Freeze the slices of bread for at least 30 minutes or overnight. By freezing the slices of bread, will facilitate the cutting.

Cut each slice of bread into five to six sticks.

Layer the bread sticks in an oven safe pan or cookie sheet and bake in a pre-heated oven of 130oC  (265oF) for 15 minutes. Flip the bread sticks and bake for another 15 minutes. Make sure the bread sticks are totally dry and crisp.

Alternatively, you can use the air-fryer by placing the bread stick into the basket and air-fry at approximately 275oC for 15 to 20 minutes, until the bread sticks are totally dry.

Remove the dry bread sticks from the oven or air-fryer and baste with semi melted butter (for more buttery and sugary sticks) or melted butter (for a mild butter with less sugar) on two sides of the bread stick (opposite).

Dip the bread stick butter side on a dish with sugar. Repeat on the other side.

Place the buttery sugary bread stick back on the oven safe pan of air-fryer basket (sugar side facing top and bottom).

Bake again at 265oF for 15 minutes or in the air-fryer at 275oC for 10 minutes. Please adjust the temperature and time accordingly, making sure the sugar does not burn.

Remove from the oven or air-fryer. Cool completely before serving.

Store in an airtight container.

– Looking for more simple and easy recipes?  Please look at these…

Thank you for visiting Color Your Recipes…have a colorful week!




Indonesian Vanilla Chiffon Cupcake

These chiffon cupcakes are soft, moist and loaded with vanilla flavor…they melt in your mouth…and yes, perfect for any occasion.

I was approached by Nilsen-Massey to review one of their latest products, Ugandan Pure Vanilla Extract or Indonesian Pure Vanilla Extract…I decided on the Indonesian Vanilla as it was described “as perfect for high-heat applications and for its strong flavor with woody, smoky notes”.

Please note that I received the sample of the product free of charge for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

In this recipe I separated egg whites from the yolks, therefore, I thought it was a great opportunity to share “How to Separate Eggs and Whisk” with you, as this video is part of the, “Better Your Bake” campaign.

Nielsen-Massey extracts are my favorite. I have been using them sinceI  was introduced to it years ago…and yes, they have a variety of extracts that can accommodate all your baking needs.

– Why should you make these Indonesian Vanilla cupcakes?

Not only these cupcakes are perfect for any occasion, most importantly you can eat them plain or dress them anyway your heart desire…

– How these cupcakes taste?

They are light, super soft and melt in you mouth, and yes, they can be store in the refrigerator for days  in airtight containers without loosing its texture.

– Can I use different size?

Absolutely, you can use the conventional cupcakes liner, any size, just make sure to adjust the baking time.

– Ready for the recipe?

Ingredients:

  • 5 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 55 g milk
  • 1 teaspoon Indonesian Vanilla Extract
  • 80 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 85 g sugar

Method:

Preheat oven at 325oF.

Place the vegetable oil in a small pan, heat (low) the oil until approximately 70oC (simmering). Remove the pan from the heat and add the sifted flour in the oil, mix well to form a thick paste.

Add the milk to the flour mixture and stir, then add the egg yolks one at a time, mixing well into the batter.

Add the vanilla extract and the salt, the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Scoop the batter into paper lined cups about ⅔ way full.  Tap gently the cups (or tray) to remove air bubbles.

Lower the temperature to 300oF and bake in water bath for 35 to 45 minutes or until the cake is cooked throughout.

Remove pan from the oven and carefully place the cupcakes on a wire rack to cool completely.

Frost the cooled cupcakes as desired. Best to keep them in the refrigerator until time to serve.

– More cake recipes? Check these out…

Did you know that vanilla is derived from a species of orchid? According to Wikipedia, vanilla is the second most expensive spice after saffron. There are three major species of vanilla, Madagascar and Indonesia produce two thirds of the world’s supply of vanilla.

Thank you for visiting Color Your Recipes…have a colorful week!




Simple No-Knead Ciabatta

If you are looking for a simple and yet tasty ciabatta with just a few steps this will be perfect for you…

I love baking bread, trying all different kind of dough from no-knead to the ones using the mixer…the pleasure that I have with the first bread cutting is out of this world…the expectation of finding out how the crumb turned out.

I love seeing uneven holes in rustic bread and even, soft crumb in the Asian style bread…it is amazing to think that you can do so much with mainly two ingredients…flour and water and it all depends how you handle it…

My husband always teases me when I show him how the dough raises or the bubbles in the sourdough starter gets larger and larger…the truth is I am very content with these small things…anyway…let’s get back to the ciabatta.

– Where did I get the inspiration for this recipe?

Right here…at Umi’s Baking

– Why no-knead ciabatta?

Because it is easy and does not require any skills.

– Do I need any special gadget?

Absolutely not…just a scale and a rectangular container (plastic or glass).

– How long it will take me from the beginning until I have the ciabatta ready to eat?

If you start in the morning, in a warm day, you will be enjoying this light, soft and slightly chewy crumb ciabatta by lunch time.

– Should we start?

Here we go…

Ingredients:

  • 290 g water
  • 2 g yeast
  • 385 g bread flour
  • 30 g olive oil (or less if you prefer, 15 g)
  • 7 g salt

Method:

In a rectangle container with lid, mix the water with yeast.  Stir gently until all the yeast is totally dissolved.

Add in the flour and olive oil to the yeast mixture.  Mix using a Danish dough whisk as the dough will be very wet. Add the salt and continue to mix until the dough comes together.

Cover the dough and let it rest for 1 hour in a warm environment.

Using a fold/coil method, wet your hands and reach under the dough which is spread on the container and lift slowly, the front of the dough will detach and go under forming a coil, repeat on the opposite side. Then use the same method on the other side.

Let the dough rest for 30 minutes and repeat the method of fold/coil. Again, rest for another 30 minutes and last fold/coil in the container.

Rest for 40 to 45 minutes, sprinkle flour on the counter and on top of the dough. Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the dough and loose the bottom with the help of dough scraper.

Cut into 4 pieces, and place them on a flour couch. Sprinkle more flour on the top if necessary to avoid sticking. Cover for approximately 45 to 50 minutes.

In the meantime preheat the oven to 450oF with a pan containing water.

Gently transfer the dough to a pan lined with parchment paper.

Bake for 15 minutes at 450oF. Remove the water in the oven and bake for another 10 minutes. Lower the temperature to 425o F and bake for another 5 minutes.

Remove from the oven and let it cool completely on a wire rack.

– Ready for more no-knead bread recipes?

Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!