|
Recipe Ciabatta (Bread)
Home Cooking Recipes
Required Ingredients:
- 1/8 teaspoon active dry yeast
- 2 tablespoons warm water (110 degrees F/45 degrees C)
- 1/3 cup warm water
- 1 cup bread flour
- 1/2 teaspoon active dry yeast
- 2 tablespoons warm milk (110 degrees F/45 degrees C)
- 2/3 cup warm water
- 1 tablespoon olive oil
- 2 cups bread flour
- 1 1/2 teaspoons salt
Preparing/Cooking:
- To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy.
- In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour.
- Stir 4 minutes, then over bowl with plastic wrap.
- Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
- To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy.
- In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes.
- Scrape dough into an oiled bowl and cover with plastic wrap.
- Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours.
- (Dough will be sticky and full of air bubbles.
- ) Turn dough out onto a well-floured work surface and cut in half.
- Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long.
- Dimple loaves with floured fingers and dust tops with flour.
- Cover loaves with a dampened kitchen towel.
- Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
- At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
- Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet.
- Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles.
- Transfer remaining loaf to front half of stone in a similar manner.
- Bake ciabatta loaves 20 minutes, or until pale golden.
- Cool loaves on a wire rack.
Back to Recipes
|
|