Ciabatta
by pstephanos
from Jim Lahey
Still searching for what to cook ?
Find the most delicious recipes here
INSTRUCTIONS
Mix all ingredients in proofing bucket and rise for 12 to 18 hrs.
Drop dough onto floured surface. Gently form into 14" square. Fold in half and then crosswise in half again.
Flour and cover with a tea towel and rise for 1 hr or until doubled (indentation should not bounce back).
Soak clay baker for 10 minutes.
Heat oven to 475 for 30 minutes with the clay baker and stone in the oven.
Remove stone from oven and dust bottom of clay baker.
Cut dough in half.
Place one dough on stone stretched to 11" and cover with clay baker.
Bake for 20 minutes and remove clay baker (put in oven to keep hot).
Continue to back for 10 to 15 minutes until golden brown.
Place on wire rack for 45 min to cool.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (751g) | ||
| Recipe Makes: Servings | ||
|
|
||
| Calories: 1445 | ||
| Calories from Fat: 60 (4%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 6.7g | 9 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 0.6g | ||
| Polyunsanturated Fat 2.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 22.4mg | 1 % | |
| Potassium 408.1mg | 11 % | |
| Total Carbohydrate 290.4g | 85 % | |
| Dietary Fiber 9.7g | 39 % | |
| Sugars, other 280.7g | ||
| Protein 48g | 69 % | |
|
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: 1445
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.