Ciabatta
Source of Recipe
Allrecipes
List of Ingredients
Ciabatta
Take five minutes today to make the starter, also called
sponge, and tomorrow you can bake two loaves of this
marvelous, slightly sour, rustic Italian bread that has a hearty
crust. Prep Time: approx. 20 Minutes. Cook Time: approx. 20
Minutes. Ready in: approx. 25 Hours . Makes 2 - 10 inch long
oval loaves (15 servings).
Printed from Allrecipes, Submitted by Benoit Hogue
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
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.
3 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
ALL RIGHTS RESERVED Copyright © 2005
www.allrecipes.com
at room temperature until almost doubled in bulk, 1 1/2
to 2 hours.
4 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).
5 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.Recipe
|
|
member logon
