{"id":6058,"date":"2022-09-02T08:58:22","date_gmt":"2022-09-02T08:58:22","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/nl\/?post_type=magazine&p=6058"},"modified":"2022-11-09T11:49:12","modified_gmt":"2022-11-09T11:49:12","slug":"ciabatta","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/nl\/spread-love\/items\/ciabatta\/","title":{"rendered":"Ciabatta"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n

Voordeeg:<\/h3>\n\n\n\n
\n

200 g tarwebloem
\n200 ml water
\n\u00bc tl droge gist<\/p>\n\n<\/div>\n\n\n\n

Hoofddeeg:<\/h3>\n\n\n\n
\n

voordeeg
\n240 ml water
\n350 g tarwebloem
\n2 tl zout
\n\u00bd tl droge gist<\/p>\n\n<\/div>\n\n\n\n

\"Ciabatta\"<\/figure>\n\n\n\n

Voordeeg:<\/h3>\n\n\n\n
\n

1.\tMeng de bloem en droge gist in een kom.<\/p>\n

2.\tVoeg water toe en meng door elkaar zonder te kneden.<\/p>\n

3.\tDek de kom af met een deksel of plasticfolie en laat 8-12 uur rusten bij kamertemperatuur.<\/p>\n\n<\/div>\n\n\n\n

\n \n<\/div>\n\n\n\n
\n
<\/div>\n<\/div>\n\n\n\n
\"Ciabatta\"<\/figure>\n\n\n\n

Hoofddeeg:<\/h3>\n\n\n\n
\n

1.\tMeng bloem, water, zout en droge gist in een grotere kom.<\/p>\n

2.\tVoeg het voordeeg toe en meng.<\/p>\n

3.\tKneed met behulp van een keukenmachine omdat het deeg een hoge hydratatie heeft en daarom plakkerig is.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n <\/span>\n Ontdek de smaak<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"Ciabatta\"<\/figure>\n\n\n\n
\n

4.\tKneed het deeg ongeveer 10 minuten en dek het daarna af met een douchemuts of vochtige theedoek.<\/p>\n

5.\tLaat het deeg op een warme plek 30 minuten rijzen.<\/p>\n

6.\tPak na het rijzen het deeg in de kom aan \u00e9\u00e9n kant met je vingers op, rek het uit en vouw het over de rest van het deeg (stretch & fold). Sla het deeg volgens deze stretch-&-fold-techniek aan alle kanten om.<\/p>\n

7.\tDoe dit 5 keer, telkens met een tussenpauze van 30 minuten. Het hele proces neemt in totaal 2 uur in beslag.<\/p>\n

8.\tDek het deeg na elke stretch & fold af.<\/p>\n\n<\/div>\n\n\n\n

\"Ciabatta\"<\/figure>\n\n\n\n

Vormen en bakken:<\/h3>\n\n\n\n
\n

1.\tLeg het deeg op een rijkelijk met bloem bestoven werkvlak.<\/p>\n

2.\tStrooi bloem over de bovenkant en bestuif ook twee deegkrabbers met flink wat bloem.<\/p>\n

3.\tGebruik de deegkrabbers om een grote rechthoek van het deeg te vormen en snijd deze rechthoek vervolgens doormidden met een van de deegkrabbers.<\/p>\n

4.\tVorm door de randen naar beneden te duwen twee rechthoekige ciabatta\u2019s.<\/p>\n\n<\/div>\n\n\n\n

\"Ciabatta\"<\/figure>\n\n\n\n
\n

5.\tLeg beide ciabatta\u2019s op een bakplaat met bakpapier.<\/p>\n

6.\tDek beide deeghelften af met plasticfolie en laat ze nog eens 30 minuten rijzen.<\/p>\n

7.\tVerwarm intussen de oven voor op 230\u00baC, schenk een halve liter kokend water in een metalen ovenschaal en zet deze in de oven.<\/p>\n\n<\/div>\n\n\n\n

\"Ciabatta\"<\/figure>\n\n\n\n
\n

8.\tBak de ciabatta\u2019s in 20-25 minuten goudbruin.<\/p>\n\n<\/div>\n\n\n\n

\"Ciabatta\"<\/figure>\n\n\n\n

    Als je dit recept deelt, vergeet dan niet #ArgetaBread toe te voegen \ud83d\ude09   <\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"

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