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Digest bread-bakers.v098.n064

mjgraffe <mjgraffe@qwksilvr.com>
Thu, 29 Oct 1998 10:17:26 -0800
v098.n073.7
                                 CIABATTA

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----FIRST STEP-----
  12       oz           Flour
     1/4   ts           Yeast, dry
   7       fl            -- Water, warm
                        Olive oil
                        -----SECOND STEP-----
     1/2   pt            -- Water, warm
   1       tb           Olive oil
   5       tb           Milk, warm
   1 1/4   lb           Flour
   1       t            Yeast, dry
   1       tb           Salt
                        Cornmeal to dust

  Add yeast to sifted flour and slowly mix in the water.
  Beat for five minutes. Place in a bowl and brush with
  olive oil. Cover and leave to rise in a warm place
  until tripled in size (5-24 hours). Now chill.

  Stir the warm water, milk and olive oil into the
  chilled mixture. Slowly add this mixture to the 1 1/4
  lb of flour, adding the yeast and salt.

  Using either a food processor or those at the end of
  your wrists, form into a dough and then knead on a
  floured surface until springy . Put dough in an oiled
  bowl, cover and leave to rise until doubled in size.

  Divide into four and stretch dough into rectangles,
  pressing flat with your knuckles. Cover with a damp
  cloth and leave in a warm place for 2 hours. Pre-heat
  oven to 450 F.  Heat baking sheets in oven. Dust
  baking sheets with cornmeal and place dough on top.

  Bake for 25 minutes, sprinkling with water three times
  during the first 10 minutes.