CIABATTA

This recipe will make 4 small loaves, 8 buns or one large loaf (depending on the size you want)

INGREDIENTS
Place 1 cup of starter in mixing bowl (click here for directions on making starter)

In separate small bowl mix and let stand for 2 minutes:
½ teaspoon active dry yeast
2 tablespoons warm water

In mixing bowl with dough hook add:
(the yeast mixture above)
1 cup room-temperature water
2 tablespoons olive oil
2 cups all-purpose flour

FOR FLAVORED CIABATTA:
Add 2 to 3 tablespoons of your finely chopped fresh herbs to the flour above.

Mix on low speed for 4 minutes.

Add:
1 ½ teaspoons salt
(optional, but a really good idea) Pinch of Ascorbic Acid (pure vitamin C)

Continue mixing on medium speed for 6 minutes or until dough starts to pull away from the bowl. Dough will be sticky.

IMPORTANT NOTE: Handle the dough gently through all steps so you don’t deflate the bubbles

Transfer dough to an oiled container. Cover and let rest until it has doubled in size, about an hour.

Fold the dough into thirds, turn lengthwise in container and let it stand for one hour.

Gently place dough on a well-floured surface.

Cut and shape the dough into desired sizes and shapes. Gently dimple loaves with floured fingers. Cover with kitchen towel and let rest 30 to 40 minutes.

Pre-heat oven to 450° with the baking stone inside.

Transfer dough to the preheated stone in oven. Reduce oven temperature to 425°. Bake about 10 to 15 minutes.

Voila!  Enjoy!

QUESTIONS? Email Matthew at any time! mimmack@charter.net

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