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Ciabatta
Ciabatta bread is a traditional Italian recipe for what's known as a well-worn slipper, a rustic, artisan, chewy
sandwich bread. It is made from a wet and sticky dough and it gets it's flavor from making a starter or Poolish.
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Ingredients
for the Poolish
- 1/2 teaspoon dry Yeast
- 2/3 cup Water
- 1/4 cup Milk
- 1/2 teaspoon Sugar or Honey
- 1 cup Bread Flour
for the Dough
- 1/2 teaspoon dry Yeast
- 1 cup Water
- 1 teaspoon Olive Oil
- 3 cups Bread Flour
- 1 1/2 teaspoons Salt
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Ciabatta
Sandwich made with Ciabatta Bread
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Directions
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Firstly, we have to begin by making the starter or Poolish. Dissolve the sugar or honey in a medium size bowl with the water and honey. Sprinkle in the yeast iand stir. Wait about 5 minutes for the yeast to get frothy or bloom.
Stir in the flour with a wooden spoon. Cover the bowl with a dish towel or cling wrap and let rise for about 12 hours or overnight.
To make the dough, dissolve the yeast in a small bowl like before. Wait about 5 minutes and then add the dissolved yeast and olive oil to the starter in a stand mixer and mix well. Add the flour and salt to the starter and stir to form a wet, sticky dough. Mix with a dough hook on low speed for about 10 minutes. The dough will start to pull away from the sides of the mixing bowl, but will be too wet and sticky to kneed.
Cover the dough with a dish towel and let rise for about 3 hours until tripled in size.
Use a dough scraper to divide the dough in half while in the bowl. Scoop half the dough out of the bowl onto a heavily floured work surface. Use well floured hands to pull and stretch the dough to form a rectangular shape. Dust the loaf and your hands again with flour an shape the loaf by running your fingers down each side and gentlly tucking under the edges.
Repeat this step with the other half of the dough.
Place the loaves on a baking sheet lightly dusted with flour and leave uncovered to proof for about 30 minutes.
Place a pan of hot water on the bottom of your oven and bake at 450F for about 30 minutes, until golden and hollow sounding when tapped on the underside of the loaf. Cool on a wire rack.
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