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Ciabatta bread
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Author:
Food Network Fan | | Time: 1 and a half days Difficulty: medium Serving Size: 2 loaves | Description:
A rustic Italian bread made from a sticky dough baked to a crisp outer crust.
| | Ingredients: | - the Sponge
- 1/8 teaspoon instant yeast
- 2 tablespoons water 105-110 degrees F
- 1/3 cup room-temp water
- 1 cup bread flour
- For the bread,
- 1/2 teaspoon instant yeast
- 2 tablespoons warm milk (105-115 F)
- 2/3 cup room-temp water
- 1 tablespoon olive oil
- 2 cups bread flour
- 1 1/2 teaspoons salt
| | Preparation: | - Make the sponge the day before. with the ingredients listed.
| | Instructions: | - Make sponge: Stir together, warm water and yeast.
- Let stand 5 minutes, until creamy.
- Transfer yeast mixture to another bowl and add room-temp water and flour.
- Stir for 4 minutes.
- Cover bowl with plastic wrap.
- Let stand at cool room temp at least 12 hours and up to 1 day.
- Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
- In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
- Beat on medium for 3 minutes.
- Add salt and beat for 4 more minutes.
- Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
- Note: Dough will be VERY sticky and full of bubbles.
- Cut two pieces of parchment paper, approx 12 inches by 6 inches.
- Place on baking sheet and flour well.
- Turn dough out onto a well-floured surface and cut in half.
- Transfer each half to paper and form irregular ovals approx 9 inches long.
- Dip fingers in flour and dimple loaves.
- Dust tops with flour.
- Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
- At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
- Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
- Remove to cooling racks and repeat with second loaf.
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