(scroll down for the recipe in English)

Siđem do obale, dlanovima protrljam listove tek ozelenele lavande, zagnjurim nos u šake i dišem duboko… Okrenem obraz ka dobrom suncu… On vrhovima prstiju iscrta mapu Istre po mom vratu… Žmurim u prijatnoj vrtoglavici…

 

Pijemo malvaziju, igramo Štrausov prolećni valcer po zatajnim mestima, slušamo štoriju starog kamena… Miriše maneštra…

 

Terra Magica!

Sastojci (za 2 vekne):

za starter:

• 250 g brašna
• 1 prstohvat instant kvasca
• 250 g hladne vode (15⁰ C)

za testo:

• 500 g brašna (+ za bogato posipanje)
• 2 g instant kvasca
• 20 g sitne morske soli
• 450 g hladne vode (15⁰ C)
• 25 g maslinovog ulja
• 25 g meda

 

U činiji ili tegli sa poklopcem pomešajte sve sastojke za starter, zatvorite posudu i ostavite na sobnoj temperaturi 8-12 sati.

Dodajte 1/3 vode u starter i lagano promešajte, pa ga prebacite u veću činiju. Dodajte ostatak vode pomešane sa maslinovim uljem i medom, a onda postepeno i mešavinu brašna, kvasca i soli. Pokrijte plastičnom folijom i ostavite da stoji na sobnoj temperaturi 45 minuta.

Radnu površinu pospite sa dosta brašna, pa izlijte testo (u ovoj fazi je vrlo tečno) i uz pomoć dobro pobrašnavljenih ruku i lopatice presavijte donju ivicu testa do pola, pa gornju, a potom sa leve i desne strane (kao da pravite kovertu). Prebacite testo u čistu činiju blago podmazanu neutralnim uljem, prekrijte plastičnom folijom i ostavite da stoji na sobnoj temperaturi 45 minuta. Ponovite postupak 4 puta. Prebacite činiju sa testom u frižider i ostavite da stoji 12-18 sati.

Izvadite testo iz frižidera i sipajte na radnu površinu posutu sa dosta brašna. Nožem podelite testo na dva jednaka dela, oba oblikujte u pravougaonik, pokrijte plastičnom folijom premazanu uljem i ostavite da stoji na sobnoj temperaturi 3 sata. U poslednjem satu stavite da se rerna zagreje na 250⁰ C. Na dno rerne stavite i metalnu činiju da se greje.

Pleh obložite papirom za pečenje i blago pospite brašnom. Prebacite jednu veknu na pleh i nežno je oblikujte u pravougaonik debljine 4 cm. Pleh stavite na sredinu rerne, u metalnu činiju na dnu rerne usipajte 3 šolje kockica leda, smanjite temperaturu na 225⁰ C i pecite 30-35 minuta (ako vam rerna na peče jednako, posle oko 20 minuta zarotirajte pleh). Izvadite hleb iz rerne i prebacite na rešetku da se hladi najmanje 2 sata pre serviranja. Ispecite i drugu veknu po istom principu.

Servirajte uz maslinovo ulje, najbolje istarsko – nedavno su proglašeni za najbolju maslinarsku regiju i preuzeli primat od Toskane.

Adaptirano iz knjige „Bien Cuit – The Art of Bread“.

 

Ciabatta

Ingredients (for 2 loaves):

For the starter:

• 250 g white flour
• 1 pinch instant yeast
• 250 g cold water (15⁰ C)

For the dough:

• 500 g white flour (+ for working with the dough)
• 2 g instant yeast
• 20 g fine sea salt
• 450 g cold water (15⁰ C)
• 25 g olive oil
• 25 g honey

 

In a bowl or jar with lid mix all the ingredients for the starter, close the jar and leave at room temperature for 8-12 hours.

Add 1/3 of the water to the starter and gently mix, and transfer into a large bowl. Add the remaining water mixed with olive oil and honey, and then gradually add the flour, yeast and salt mixture. Cover with plastic wrap and let stand at room temperature for 45 minutes.

Dust work surface with plenty of flour, pour the dough (at this stage is very soupy) and with flour well dusted hands and scraper fold the dough in thirds from top to bottom and then from left to right. Transfer the dough to a clean lightly greased bowl, cover with plastic wrap and let stand at room temperature for 45 minutes. Repeat the process four times. Put the bowl with the dough in the refrigerator and let stand for 12-18 hours.

Remove the dough from the refrigerator and pour on the desktop, dusted with plenty of flour. Using a knife, divide the dough into two equal pieces, shape into two rectangles, cover with plastic wrap brushed with oil and let stand at room temperature for 3 hours. During the last hour heat the oven to 250⁰ C. At the bottom of the oven place a metal bowl to heat as well.

Line a baking sheet with parchment paper and lightly sprinkle with flour. Transfer one loaf on a baking sheet and gently shape into a rectangle 4 cm thick. Place the baking sheet in the middle of the oven and pour 3 cups ice cubes in a metal bowl at the bottom of the oven, reduce the temperature to 225⁰ C and bake for 30-35 minutes (if your oven bakes unevenly just rotate the pan after about 20 minutes). Remove the bread from the oven and transfer to a rack to cool for at least 2 hours before serving. Bake the second loaf the same way.

Serve with olive oil, Istrian if possible – recently they have been declared the best olive region and took over the primacy from Tuscany.

Adapted from the book „Bien Cuit – The Art of Bread“.

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