Saturday, July 25, 2009

Ciabatta Bread Recipe

Makes 4 loaves

Starter dough (the day before)

What you’ll need

  • 2 1/4 cups bread flour
  • 1 1/4 cups water
  • 1/4 tsp. yeast (dry)

What to do

  • In a large bowl or plastic container, combine flour and yeast, then add water.
  • Mix with spoon or hands until all dry ingredients are hydrated, it should have no dry spots and be somewhere between a dough and a batter.
  • Leave overnight, covered

Final dough

What you’ll need

  • 5 1/8 cups bread flour
  • 2 cups water
  • 1 tablespoon salt
  • 2 1/2 teaspoons yeast (dry)
  • Starter dough

What to do

(in same container)

  • put flour, salt, yeast on top of starter dough (which will now be nice and bubbly and fragrant)
  • combine these dry ingredients together so salt and yeast are distributed evenly throughout flour
  • add water, hottest you can get it out of the tap
  • mix everything together with your hands until there is no dry flour

big sticky mess

  • rest for 20 minutes covered
  • knead the dough - I left mine in the container and folded it on itself over and over again
  • rest for one hour, covered
  • fold dough - fold each of the 4 sides into the middle and flip the whole thing over so it is smaller and tighter
  • rest for one hour, covered
  • cut out rough pieces (you can use a bread knife - wetting it first helps, but I just used my hands- wet- to make pieces)
  • put pieces on baking sheet with tiny amount of olive oil to prevent sticking.
  • let rise for 15-20 minutes
  • bake at 450 for 20-25 minutes
  • check that top and bottom are evenly baking. after 10 minutes, I switched my baking sheets and moved the top sheet to the bottom and bottom sheet to the top. Watch the bottom of the breads so they don’t burn.

No comments: