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Suggest a better description1. If making the ciabatta in a stand mixer: Stir the yeast into the milk in a mixer bowl; let stand until creamy, about 10 minutes. Add the water, oil, and biga (be sure to weigh the biga, don’t just measure it by volume) and mix with the paddle until blended. Mix the flour (be sure to weigh the flour, don’t just measure it by volume) and salt, add to the bowl, and mix for 2 to 3 minutes. Change to the dough hook and knead for 2 minutes at low speed, then 2 minutes at medium speed. The dough will be very sticky. Knead briefly on a well-floured surface, adding as little flour as possible, until the dough is still sticky but beginning to show evidence of being velvety, supple, springy, and moist. (If the dough seems almost impossibly sticky to work with, reread the headnote above from author Carol Field.)
2. Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/4 hours. The dough should be full of air bubbles, very supple, elastic, and sticky.
3. Cut the dough into 4 equal pieces on a well-floured surface. Roll each piece into a cylinder, then stretch each cylinder into a rectangle, pulling with your fingers to get each piece long and wide enough. It should be approximately 10 by 4 inches.
4. Generously flour 4 pieces of parchment paper placed on peels or upside-down baking sheets. Place each loaf, seam side up, on a piece of parchment. Dimple the loaves vigorously with your fingertips or knuckles so that they won’t rise too much. The dough will look heavily pockmarked, but it is very resilient, so don’t be concerned. Cover the loaves loosely with damp towels and let rise until puffy but not doubled, 1 1/2 to 2 hours. The loaves will look flat and definitely unpromising, but don’t give up; they will rise more in the oven.
5. Approximately 30 minutes before baking, preheat the oven to 425ºF (218ºC) and slide 2 baking stones on the center rack to heat. [Editor’s Note: If like us, you haven’t yet brought yourself to ante up for a baking stone, let alone two of them, flip some large cast-iron skillets upside down and bake the bread on their bottoms. It ought to do the trick. It has for us.)
6. Just before baking the ciabatta, sprinkle the stones with cornmeal. Carefully invert each loaf onto a stone. If the dough sticks a bit to the parchment, just gently work it free from the paper. If you need to, you can leave the paper and remove it 10 minutes later. Bake for a total of 20 to 25 minutes, spraying the oven three times with water in the first 10 minutes. Transfer the ciabatta loaves to wire racks to cool.
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Serving Size: 1 Recipe (153g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 120 | ||
Calories from Fat: 46 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 14.2mg | 4 % | |
Sodium 61.5mg | 2 % | |
Potassium 336.5mg | 9 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 10.7g | ||
Protein 7.3g | 10 % | |
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: 120
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