Ciambella bagel bread

Something today I so wanted to write about some baked goods in a lot and in detail. Otherwise, nothing, because we are talking about homemade bread, for the preparation of which I have a special weakness. Please love and favor - Ciambella bread bagel. This is incredibly tasty and aromatic wheat flour based bread that is quite simple to prepare and does not require a lot of experience in home baking. The crispy crust, airy and porous crumb will definitely justify your diligence!

Ciambella bread-bagel won me over at first sight - I really liked the unusual ways of molding homemade baked goods. By the way, the name of this Italian bread means a round muffin or bread with a hole. In fact, it is: Ciambella looks like a huge bagel (I got it weighing 810 grams).

Yeast dough for this bread will not be entirely familiar. I am referring to the structure and consistency of the dough for regular homemade bread. It turns out to be very sticky, soft and literally floats in all directions. It is about the ratio of flour and water (in fact, it has a lot in common with the same Ciabatta or Styrato) - due to the increased humidity, the bread crumb is obtained with a large number of rather large pores.

For the rest, the recipe for this homemade bread is solid pluses: mixing all the ingredients in two steps, very quick and easy dough kneading and simple molding. Well, the result will certainly delight you not only with its original appearance, but also with excellent taste. I hope I didn't have to persuade you for a long time and you are already writing down the recipe in your culinary notebook.

Serves: -
Prepare Time: -
Cooking Time: -
Calories: -
Difficulty: Easy

Ingredients

Wheat flour (500 grams)
Water (350 milliliters)
Olive oil (2 tablespoons)
Natural honey (1 teaspoon)
Wine vinegar (1 tablespoon)
Sugar(1 tablespoon)
Salt (1 tablespoon)
Fast acting yeast (5 grams)

Directions

To prepare this delicious homemade bread, we take wheat flour (preferably the highest grade, but you can also use the first one), plain drinking water, olive oil (if it is not available, you can replace it with any other vegetable) oil, natural honey, wine vinegar, salt, granulated sugar and fast-acting yeast (5 grams is 1 rounded teaspoon).
Sift wheat flour into a large bowl to get rid of excess debris and lumps. Add salt, sugar and fast-acting yeast to it. We mix everything thoroughly so that the bulk ingredients are evenly dispersed throughout the dry mixture.
In another dish, we mix the liquid components of the future dough: slightly warm water (if you use hot, the yeast will simply cook and the bread will not be cooked), natural honey (if you are allergic, replace it with molasses or the same amount of sugar), olive oil and wine vinegar ( apple can be used). Stir so that the honey dissolves properly in the water.
We make a depression in the dry mixture and pour the mixed liquid ingredients into it.
And now we mix everything with a spoon or immediately by hand so that the flour absorbs the liquid. It is not necessary to knead for a particularly long time - literally, so that there are no dry lumps left. The dough for the Ciambella bagel is not at all dense and not tight. It practically does not hold its shape, but spreads over the bowl, it is very sticky. It can be said that the consistency of this yeast dough resembles an Italian ciabatta dough. Round it with our hand (give it the shape of a ball), and tighten the bowl with cling film or cover with a towel made of natural fabric. Leave the dough to ferment in a warm place for 2 hours.
Where is the best dough to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread. After 2 hours of fermentation, the dough will grow well (increase in volume by 3-3.5 times), swell and become fluffy. It is permeated through and through with rather large air bubbles.
Now, trying not to disturb the dough too much, we dump it onto the work surface, which we sprinkle generously with wheat flour (its amount is not indicated in the ingredients).
Constantly dusting our hands with flour, we stretch (do not press with our hands or roll out, namely, gently stretch) the dough into a rectangle. The thickness of the dough should be about 1 centimeter - no thinner is necessary, otherwise release all the air.
Starting from the narrow side, we fold the dough layer into a rather dense roll. Do not torment the dough too much, trying to twist it as tightly as possible - just, as it were, stretch the lying layer, while twisting the roll. After each round, do not forget to brush off excess flour from the dough - it is completely useless.
Well, something like this looks like the future preparation for the bagel bread.
A little more shaping: starting from the middle of the roll (we act to both edges), we twist the blank like a rope so that it looks like this. You will see how the dough is literally filled with huge air bubbles.
Transfer the dough to a baking sheet lined with baking paper and sprinkled with flour. We form the future bread in the shape of a large donut, additionally securing the ends of the dough by twisting and tucking them under the main layer. If you try, no one will even see exactly where the ends of the harness were and where the docking points are.
Sprinkle a little flour on the workpiece and place inside a bowl that is suitable in diameter, bottom up. Due to this design, the tender dough during the proofing process will not spread towards the center, but will rise along the sides of the bowl. That is why the bowl must also be sprinkled with flour so that the dough does not stick later, and the workpiece does not deform. We cover the entire structure with a towel or cling film and let the workpiece rest in the heat for 1 hour. Half an hour before baking, turn on the oven to warm up to 230 degrees. Since we will partly steam the Ciambella bagel bread, we put a bowl (or any other suitable for the oven) with water on the bottom of the oven. I will not tell you the volume of water, but you need approximately so that it does not evaporate all during heating and baking. By the way, instead of water, you can simply throw ice (5-7 large portioned pieces of ice) onto the very bottom of the preheated oven - then manipulations with water will not be needed. When the ice has completely evaporated, reduce the oven temperature to the desired temperature. Just remember that ice is thrown in immediately after the baking sheet with the dough is placed in the oven!
When about an hour has passed and the dough has increased in volume, carefully remove the bowl.
With a blade or a sharp knife (a special bread knife with serrated is best for such a delicate dough), we make shallow cuts along the surface of the workpiece, parallel to the twisting pattern.
We bake a bagel bread at 230 degrees for a couple of the first 15 minutes. After that, remove the bowl with boiling water and bake the bread without steam at 200 degrees for about 20 minutes more.
Remove the finished bread from the baking sheet and cool it completely (preferably on a wire rack so that the bottom of the product does not soak from condensation). If you want a softer crust, sprinkle the still warm bread with a spray bottle and wrap it in a towel.
Such a beautiful, appetizing and very tasty Ciambella bagel bread is made from simple products. Lovers of homemade bread should definitely appreciate it!