Ciabatta
Source of Recipe
Internet
List of Ingredients
3 loaf size
1 tb Active dry yeast
1 c Sourdough starter
1 1/4 c Warm water
3/4 c Milk
1 tb Olive oil
1 tb Salt
6 c Flour; (to 8 c); unbleached
Note: Be careful with the flour. This dough
should be on the wet side!
Dissolve the yeast in the starter and water. Let sit for 10 minutes to
give the yeast a chance to get going.
Add the milk, olive oil and salt. Stir in the flour, adding a cup at a
time until you have a dough the consistency of drop-cookie batter.
Turn the dough out onto a lightly floured counter and knead it
10 to 15 minutes, adding more flour as needed until you
have a dough that is smooth and satiny. The dough should be on the slack
side but not oozy; it needs to be able to hold its shape in the oven.
Place dough in an oiled bowl and cover with plastic wrap or a damp towel.
Place bowl in a warm spot and let it rise for 1 1/2 to 2 hours, or until doubled in
size.
Punch down dough to expel air bubbles and turn it onto a lightly floured
counter. Knead dough gently and divide it into three pieces. Form the
loaves into torpedo shapes and place on parchment-lined baking sheets.
Slash tops of loaves and cover them with a damp towel Let loaves
rise until they look swollen, about 30 minutes. While loaves are
rising preheat oven to 425 F.
Brush or spray loaves with water. Bake for 10 minutes, brushing or
spraying the loaves with water two more times. Turn the oven to
375 F and bake for 25 more minutes.
Recipe
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