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    You are in: Home / Community Forums / Breads & Baking / Ciabatta
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    Ciabatta

    Pamela Dale
    Thu Jun 14, 2001 10:21 am
    Newbie "Fry Cook" Poster
    Does anyone have a recipe for this Italian bread? I've tried a couple, but none come out tasting right (perhaps it's me).
    Danielle Michalski
    Thu Jun 14, 2001 10:47 pm
    Semi-Experienced "Sous Chef" Poster
    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 room-temperature water, and 1cup of the bread flour and stir 4 minutes. Cover 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.
    3 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 and beat dough at medium speed 3 minutes. Add salt and beat 4 minutes more. Scrape dough into an oiled bowl and cover with plastic wrap.
    4 Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Have ready a rimless baking sheet and 2 well-floured 12x6 inch sheets parchment paper. 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.
    5 At least 45 minutes before baking ciabatta, put a baking stone or 4 to 6 unglazed "quarry" tiles arranged close together on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
    6 Transfer 1 loaf on its parchment to 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 or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool.
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