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Yeast: Ciabatta Bread




Source of Recipe


FTR


List of Ingredients




1 package quick rise yeast

1 tsp sugar

5 cups all-purpose flour

1 Tbsp salt

1 Tbsp milk

2 Tbsp olive oil

Recipe



Into a bowl of heavy-duty mixer, measure flour, salt, sugar and yeast.
With a wooden spoon, stir in milk, olive oil, and two cups warm water (115°) until well blended.

With dough hook, mix on medium speed for 15 minutes or until dough becomes elastic. This is a very sticky and moist dough; resist the urge to add more flour, and do not knead or stir for less than suggested time.

Scrape dough into greased large bowl; with greased hand, pat top of dough to coat.

Cover bowl with plastic wrap, and let dough rise in warm place (80° to 85°) until doubled, 45 minutes to 1 hour.

Flour a large cookie sheet. With floured hand, punch down dough and divide it in half.

Turn pieces of dough onto cookie sheet, about 3 inches apart; cover and let rest 15 minutes for easier shaping.

Pull one piece of dough into 14"X4" oval. Repeat with remaining piece of dough, still keeping loaves 3" apart.

With floured fingers press down on top the loaves, making sure to press all the way down to the cookie sheet. You are flattening the loaves and leaving dimples in the entire loaf.

Sprinkle loaves lightly with flour. Cover and let rise until doubled, about 30 minutes.

Preheat oven to 425°.

Place 12 ice cubes in metal baking pan. Place pan in bottom of oven.

Bake loaves on middle rack 25 to 30 minutes until golden brown, using spray bottle to spritz loaves with water 3 times during first 10 minutes of baking.

Cool loaves on wire rack.