Pre heat oven to 395 degrees F
In a large bowl mix with your hands flour, sugar and yeast.
Pour in the water.
Add salt and ‘beat’ in the bowl with your hands for 5 minutes. The dough should be like a very thick pancake paste not like a regular bread dough. To beat the dough you need to pull at parts of the dough and stretch it up high and then slap it down again. This pushesr air pockets into the dough to create the airy texture. If you have a food mixer, beat it with a dough hook but still finish off with the hand method to push air pockets into the dough.
Pour about 1 Tablespoon of olive oil over the dough so the oil covers the top and goes down the side of the dough.
Allow to rise covered with plastic wrap for about 1 hour or until it doubles in size.
Pour the dough onto a well floured work surface (without kneading any further) and fold over like an envelope length ways to create the ciabatta shape.
Lift dough onto a floured baking tray and bake for 30-40 minutes, until golden and when tapped sounds hollow.
I use a pizza stone to cook the bread. Be liberal with the flour when placing the bread on the cooking stone.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (92g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 9 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 6.3mg||0 %|
|Potassium 54.3mg||1 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 30.7g|
|Protein 4.5g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 158
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