Recipe by milliwuu
Having made only regular breads, I got curious about the interesting water flour ratio in making Ciabatta. I altered in several ways and decided on this to be the one I will continue to make. I love the fact that the dough is sticky and can incorporate a lot of nuts. (Prep time not counting proofing time.)
- 1 1⁄2 cups water or 360 g water
- 2 1⁄4 teaspoons dry yeast (Can decrease to 1/2t if baking next day.) or 1 (7 g) package dry yeast (Can decrease to 1/2t if baking next day.)
- 2 teaspoons salt
- 2 teaspoons sugar (optional)
- 4 tablespoons butter (For a taste more like facaccia. Also, keeps longer in the freezer. The dough also detaches from cont) (optional) or 4 tablespoons oil (For a taste more like facaccia. Also, keeps longer in the freezer. The dough also detaches from cont) (optional)
- 3 1⁄4 cups bread flour (1/3 can be wholewheat flour.) or 390 g bread flour (1/3 can be wholewheat flour.)
- 1 cup nuts (Could be up to 2 cups) (optional) or 1 cup dried fruit, of your choice (Could be up to 2 cups) (optional)
- herbs, of your choice (to incorporate or sprinkle on top) (optional)
Directions See How It's Made
- Incorporate the ingredients well one by one into a plastic bag.
- If you are in a hurry, skip the next step.
- If baking the next day, which yields the best result, fold the opening of the bag under and let sit in a warm place for 20-30 minutes then let it sleep in fridge for about 18 hours.
- To bake, slip a desired sizes of dollops of dough out of your bag onto a baking paper, spray with water, let sit for 20-30 minutes. (It rises wider but not necessarily higher.).
- Heat up oven to 220C or 450F with baking tray inside. Spray dough with more water and put the dough along with the baking paper onto the baking tray.
- Bake 15-25 minutes for small ones and 30-40 for large. Or, it is done when the color is right and the internal temperature reaches 80C or 175°F If the color is getting too dark, cover with foil.
- Note: If you want a not-so-flat bread, you may fold the dough a couple of times (Jim Lahey’s No Knead video) or tuck the sides under (5 minutes a day bread video) .
- Note: If the bottom has no color, flip and bake 5 more minutes.
- Note: Just by adding the optional oil, this can become a low fat facaccia by poking some holes and brushing with some extra oil on top just before baking.