Homemade chapatas or ciabattas, are a very consumed bread, especially for snacks, due to their flattened shape, crunchy bark and very fluffy crumb. Of Italian origin, this bread with mother contains oil inside, like almost all the loaves that come from this country. Based on recipes, we will learn how to make a good typical chapata, in its version with mother dough, so that The bread is much more hydrated and remains consumable the next day.
| 🚻 6 Diners | 🕘 24h | 🍵 Accusation | 🤯 Medium Distribution |
| Ingredients to make chapata bread with mother dough: |
| For the mother mass :: 400 milliliters of warm water 5 grams of fresh baker yeast 550 grams of strength flour | For the Pan Chapata :: 300 milliliters of warm water 10 grams of fresh bakery yeast 500 grams of strength flour 3 teaspoons of salt 3 tablespoons soups of olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chapata bread with mother dough:
1. To make our chapata bread with mother dough, we will first make the day the mother dough. To do this, dilute the bakers yeast in part of the 400 ml of warm water.
2. Put the sifted flour in a wide bowl and add the dissolved yeast. Incorporate the rest of the water and knead. The mixture will be very sticky.
3. Mix our mother mass until everything is integrated. Cover with a cloth and let stand in a warm place and without air currents for 12 hours.
4. And now we go with the mass of our Pan Chapata: First we must dilute the yeast in the warm water.
5. Put in a wide bowl sifted flour, yeast dissolved in water, olive oil, salt and half of the mother dough. Knead until everything is well integrated. If the mass of the chapata bread is very sticky, add more flour, and if it is dry and costs to knead, add a little more water.
Trick: For this recipe, we will only need half of the mother dough, the rest can be stored in the fridge for another preparation.
6. grease a wide and deep bowl with a little oil. Make a ball with our spata bread dough with mother dough and let stand covered, out of air currents, for 2 hours.
7. past the rest time, line a tray with baking paper and flour slightly. Divide our bread mass in four equal pieces. Give the characteristic chapata shape to each bread, elongated and flattened. Deposit our breads on the baked tray lined, separated from each other. Sprinkle the surface of home chapatas with flour, cover with a cloth and let stand 1 hour in a warm place.
8. Preheat the oven at 200 ºC. Put a bowl with water at the oven base. Bake our chapata bread with mother dough at 200 ºC for approximately 25 minutes, or until the bread is slightly golden. Let cool in a rack.
Trick: The water bowl inside the oven, will make our Pan Chapata cook with steam and get more crunchy.
9. And we have our chapata bread ready with mother dough, ideal for sandwiches. If you liked my recipe and want to learn more about my work, I invite you to visit my blog target = _blank rel = noofolowcakes for you. Or too Test of doing other home bread recipes that I recommend:- bread with mother dough
– Bread with sesame seeds
– Swedish rolls
– Casero Italian bread
– Homemade baguette
