crusty bread
Source: Chef John
-Dissolve the yeast in 1 cup lukewarm water
-Place flour and salt in a large bowl
-Add water and yeast and mix until a wet sticky dough comes together, about 5 minutes
-Scrape down the sides of the bowl. Cover with foil or lid, not airtight. Allow to rise a minimum of 18 hours to 24 hours at room temperature but it should not be too warm
-On baking day, punch dough down with a spatula and fold it over a few times
-Place parchment paper on a baking sheet and dust generously with cornmeal or flour
-Dust the dough with flour and work it out onto the parchment paper, trying to maintain a long rectangle loaf, basic ciabatta.
-Sprinkle flour on top of the dough. Gently stretch and pull dough into a long flat rectangle shape, 12 to 15 inches long. (Wet hands with cold water if need be to help)
-Dust the ciabatta loaf with flour and cover with a dry towel. Let rise about 2 hours
-Preheat over to 425F (220C)
-Bake loaf in preheated oven until loaf is nicely browned, 30 to 45 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 162 | ||
Calories from Fat: 7 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 45.1mg | 1 % | |
Total Carbohydrate 32.5g | 10 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 31.4g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database 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: 162
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