Finalmente un po' di ricette 'panose'!

I bake a different type of bread once per week, and I never have time to post about it. So I decided I'll put together some of the breads that I made in the past month and dedicate a post to it! Here is a graphic summary:
From the top left, clockwise:
Fiore di farina di riso integrale e avena (Flower with whole rice and oat flour), Ciabatta/focaccia con olive nere (Ciabatta/focaccia with black olives), Pane di mais con semini di sesamo (Corn flour bread with sesame seeds), Pane di farina di ceci e farina integrale (Garbanzo bean and whole wheat flour bread)

For almost all these recipes, the doses are very much 'by eye', except for the Ciabatta/focaccia, which I took the recipe from this website. So, in general, my bread making procedure is this: pour ~2 cups of warm water in a bowl, add ~2 tsp active yeast, mix and add ~1 tsp sugar, mix again. Then, add as much flour as it's necessary to make a workable dough. If I want a softer and more airy bread, I try to use as little flour as possible, and I leave the dough a bit sticky. Then, I knead the dough for 8-10 minutes, adding flour if I need it not to stick too much, and I let it to rest for 1-2 hours (depends if I have time to wait or not - the longer the wait, the fluffier the bread, usually, but good results are obtained also with just one hour wait). Then I divide the dough into 2-3 balls, or into smaller pieces if I decide to make rolls (NB - the dough for rolls definitely needs to be more sticky than regular bread). I leave the shapes to rise for another hour, on the buttered (or oiled) and floured baking pan I'm going to use to cook them. In the meanwhile I warm up a stone in the oven at 450 F, with a container with some water inside (that helps making a harder crust outside and a moist dough inside - you can not put it if you are making rolls). Then I put the shapes in the oven, on the stone. It takes about 20-30 minutes to cook them, depending on how big they are. Usually I understand that they are cooked if they are golden and hard when I tap on them. I take them out of the oven and remove them from the baking pan, and let them cool on a wire rack, letting air circulate around them.
Given this general procedure, here are some details concerning the different breads.
Fiore di farina di riso integrale e avena (Flower with whole rice and oat flour)
The dough for this bread was made with 1/3 regular flour, 1/3 oat flour and 1/3 whole rice flour, and I left it a bit sticky, without bothering kneading it too much. I made rolls, and assembled them inside a round pan with high borders, which I usually use for cakes. I gave the flour shape because I was inspired to do so. :) The rolls were really nice and soft and the oat and rice flours gave a slightly sweet taste to the bread. Very good.
Ciabatta/focaccia con olive nere (Ciabatta/focaccia with black olives)
I decided to make this bread when I saw it on Chanit's wonderful blog 'My mom's recipes and more'(Thu Jul 17th, 2007). This is one of the best blogs you can find if you want bread and bread-related recipes, visit it! For this recipe, you need to make a starter with a part of the flour, yeast and water the night before you make the bread. The whole recipe can be found here. As always, every time I try to follow a recipe from A to Z, it doesn't really come out as I thought it would. Indeed, my bread was more like a focaccia than like a ciabatta (Chanit's looks more ciabatta). In the recipe, oil is added to the dough - I followed this suggestion, and I also used the suggested amount of flour and water. But the dough turned out very sticky and didn't maintain a real shape when I put it on the baking pan. It was actually absolutely delicious, different from my usual breads, more soft and airy, but I felt it was more similar to a focaccia (for its softness and for the presence of oil) rather than a ciabatta. So, maybe I'll try to make a real ciabatta another time! In any case, thanks Chanit for showing this recipe!

Pane di mais con semini di sesamo (Corn flour bread with sesame seeds)
I already made a bread with corn flour in the past. In this case, though I used almost all corn flour (~3/4 corn flour and ~1/4 regular flour. So, it was really like eating polenta-tasting bread! It was very good and pretty to see (I added the sesame seeds on the surface of the bread before baking it).

Pane di farina di ceci e farina integrale (Garbanzo bean and whole wheat flour bread)
This is my last creation and we're still enjoying it - I was a bit scared to try, but I finally decided to make some bread using garbanzo bean flour! So I used ~1/4 garbanzo bean flour, 1/4 whole wheat flour and 1/2 regular white flour. I added ~2 tbsp olive oil to the dough. I left it a little sticky and didn't bother kneading it for more than 7 minutes. The result was really good. The taste of the garbanzo bean flour is very definite in the bread, a little bit like eating a farinata-bread. It's absolutely delicious if toasted and eaten with butter or olive oil! Mmm.. maybe I should go eat a piece of it now!!