Ciabatta
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
-
Basic Sponge
- 1 cup bread flour
- 2 teaspoons sugar
- 2 1⁄2 teaspoons dry yeast
- 3⁄4 cup very warm water (120 to 130)
-
Ciabatta
- 4 cups bread flour
- 1⁄4 cup warm water (105 to 115)
- 2 teaspoons nonfat dry milk powder
- 2 1⁄2 teaspoons dry yeast
- 1 teaspoon salt
- 2 tablespoons cornmeal
- 2 tablespoons bread flour
directions
- For the sponge: Lightly spoon flour into a dry measuring cup and level with a knife.
- Place all ingredients in a food processor and process for 1 minute or until well blended.
- Spoon mixture into a medium-bowl. Cover and chill sponge from 2 to 24 hours.
- For the Ciabatta: Lightly spoon 4 cups flour into a dry measuring cup and level with a knife.
- Combine with the Basic Sponge you prepared earlier and the water, nonfat dry milk powder, yeast, and salt in a food processor.
- Process until dough forms a ball. Process 1 additional minute.
- Turn dough out onto a floured surface (dough will be sticky and soft).
- Divide dough in half working with 1 portion of dough at a time (cover the remaining dough to keep it from drying).
- Roll each portion into a 12x16" rectangle.
- Place dough on a parchment paper-lined baking sheet sprinkled with cornmeal.
- Taper ends of dough to form a "slipper" shape.
- Sprinkle 2 tablespoons flour over loaves.
- Cover and let rise 30 minutes or until doubled in bulk.
- Preheat oven to 425.
- Uncover dough and bake for 25 minutes or until loaves sound hollow when tapped.
- Remove from pan.
- Cool on a wire rack.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.