CIABATTA BREAD RECIPE
An
authentic Italian recipe for ciabatta bread or slipper bread, originally from
the Veneto made with an overnight starter and cooked just like pizza on a
preheated pizza stone
Prep
Time : 20 mins
Cook
Time : 50 mins
Total
Time : 1 hour 10 mins
Servings : 2 loaves
INGREDIENTS
For the Bread
·
2
c organic bread flour
·
1/2
tsp dry active yeast
·
1.5
tsp sea salt
·
11
tbsp filtered water
·
1
tbsp extra virgin olive oil
·
2
tbsp warm plant milk
For the Starter (Biga)
·
1
c organic bread flour
·
1/3
c filtered water at room temperature
·
1/8
tsp active dry yeast
·
2
tbsp warm water
INSTRUCTIONS
Make the Starter
1.
Make
your starter the night before you plan to bake the bread.
Mix together the yeast with 2
tablespoons of warm water. Allow it to stand for a few minutes.
2. In
a medium size mixing bowl stir together the yeast mixture with the flour and
the water until combined. Cover with plastic wrap and allow it to sit at room
temperature overnight. If preparing it in the morning then let it sit until
evening and up to 24 hours.
Make the Ciabatta
1.
Use
your stand mixer and combine the yeast and the warm plant milk. Let it sit for
a few minutes until creamy.
Add the starter, olive oil, flour,
sea salt and water and mix together for about 10 minutes until everything is
incorporated.
2. Prepare
a large bowl lightly oiled with olive oil. Transfer the bread dough to it and
cover with plastic wrap. Allow it to sit until doubled in size, up to 2 hours.
3. Turn
the bread dough onto a well floured surface and with floured hands cut it in
half. Form 2 long loaves.
4.
Transfer
them to a parchment lined baking sheet.
5.
Optional
step: Flour your fingers well and create dimples in the top of the loaves.
Sprinkle with some flour.
6.
Lightly
dampen a tea towel and cover the loaves. Allow them to rise again until doubled
in size, up to 2 hours.
7. Meanwhile
preheat your oven to 425” F with a Pizza Stone in the center for 1 hour before
planning to bake the bread.
Transfer one of the loaves to the
preheated pizza stone (together with the parchment paper) and bake for about 25
minutes until golden brown to your liking.
8.
Transfer
to a wire rack and allow to cool completely before slicing it with a serrated
knife.
NOTES
· To
get a crusty loaf make sure to use a pizza stone and also create some steam in
the oven by placing a dish filled with water on the bottom as the oven heats
up. Add more water if needed before baking the bread. Allow the loaves to cool
inside the oven after baking with the oven door slightly open.
· If
you don't have a stand mixer just use a wooden spoon to mix the dough together,
it will appear to be more difficult this way as we are dealing with a wet
dough.
Recipe
from ciaoflorentina.com
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