Ciabatta
From ern 17 years agoIngredients
- INGREDIENTS shopping list
- 1/8 teaspoon active dry yeast shopping list
- 2 tablespoons warm water (110 degrees F/45 degrees C) shopping list
- 1/3 cup warm water shopping list
- 1 cup bread flour shopping list
- 1/2 teaspoon active dry yeast shopping list
- 2 tablespoons warm milk (110 degrees F/45 degrees C) shopping list
- 2/3 cup warm water shopping list
- 1 tablespoon olive oil shopping list
- 2 cups bread flour shopping list
- 1 1/2 teaspoons salt shopping list
How to make it
- DIRECTIONS
- 1.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.
- 2.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).
- 3.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.
The Rating
Reviewed by 6 people-
I gotta try this....why haven't I seen this before?? Wonder what the calories and fat count are? Oh well, sounds too good to pass!
jeannej in Raleigh loved it
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Ciabatta is not an easy bread to make because of the amount of hydration. This is a great way to transfer the dough without having it collapse
I mist my bread before closing the oven door, this improves the crust.
Great post
Mich...moretrigger in loved it
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I was wondering how to make it. I'm glad you made this post - thanks.
lenora in Oak Park loved it
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