Old World Ciabatta

2 Loaves
100% would make this recipe for Old World Ciabatta again.

Yields two loaves of fantastic, slightly sour, old world rustic Italian bread that has a robust crust."

24 : 25

1 : 00

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Old World Ciabatta Ingredients

INGREDIENTS	2 tablespoons warm milk (68-76 degrees F
1/4 teaspoon active dry yeast	1 1/2 cup warm water
1/2 cup warm water 68-76 degrees F	1 tablespoon olive oil
1/3 cup warm water	3 1/2 cups bread flour
1 1/2 cup bread flour	2 teaspoons salt
1/2 teaspoon active dry yeast	1/4 cup Organic Potato used in biga

Instructions for Old World Ciabatta

Directions:
Biga (starter)
To prepare Biga:
In a bowl of a stand mixer fitted with a dough hook stir together 1/4 tsp of the yeast, and the warm water, 1 1/2 cups flour, and 1/4 cup orgaqnic potato let stand 5 minutes, or until creamy. Mix for 3 minutes. Transfer to a bowl, cover, and let rise in a warm place until it has risen and begun to recede but is still bubbly and airy,m 8-12 hours.

To Prepare the final dough:
Combine the 3 1/2 cups flour and 1/2 yd[ yeast in a bowl of a stand mixer fitted with the dough hook. Add the water 1 1/2 cups, Biga, and 2 tsp salt and mix for 3 minutes. Increase the speed to medium and knead until the dough is blended but not too elastic, 3 minutes more. The dough should be wet and slack.

Transfer the dough to a lightly oiled bowl, turn to c oat, cover with plastic wrap or a damp towel, and let rise until nearly doubled in size, about 30 minutes. When you press the dough with a fingertip, the indentation should not fill in again rapidly. Fold the dough over on itself by lifting the edges up and over the center and pressing gentlyh to release the gas. (T he dough should feel like jelly.) Allow the dough to relax in a abowl for another 15 minutes.

Turn the dough out onto a well-floured work surface and dust the top of the dough with additional flour. Using your palms, gently stretch the dough into a 8x9-inch rectangle that is an evern 1 inch thick. Avoid tearing or puncturing the dough with your fingertips. Using a floured bench scraper, cut the dough into two 8x4 1/2 -inch rectangles.

Cover the dough and let rest again for 15-20 minutes. Gently free the dough from the table with a bench scraper, trying not to stretch or tear the dough. Carefullly flip the dough pieces onto a floured, clean, flat weave kitchen towel or pastry cloth. Gently stretch each piece into a 10x4 1/2-inch rectangle. Let the dough rise in a warm place, covered, until the doug springs back slowly to the touch but does not colapse, 30-45-minutes.

Meanwhile, preheat the oven to 425? F. Prepare 2 baking sheets by scattering them with cornmeal. Flour the top of the dough lightly. Carefully flip the dough onto the bakin g sheets. Bake until each ciabatta has a golden brown crust and sounds hollow when thumped on the bottom, 25-30 minutes. Let cool completely on wire racks.

Main Ingredient: GrainsCuisine: Italian

Ingredient Insight - look inside this recipe

Flour

Milk

Olive Oil

Organic

Salt

Yeast

Bake Liked Bread Grains Italian

for flavor and categorization

[I made edits to this recipe.]

1PeaceDoc
on Sep 20 2007 9:38PM

Total Time: 24:25
Active time: 1:00

[I made edits to this recipe.]

admin
on Sep 20 2007 7:23PM

Total Time: 24:25
Active time: 1:00

DIRECTIONS To Make Sponge: All water used should be filtered and the potato organic. In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour and 1/4 cup of organic potato. Stir 4 minutes, then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day. To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours. At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C). Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack. [I posted this recipe.]

1PeaceDoc
on Sep 20 2007 5:46PM

Total Time: 24:25
Active time: 1:00