Here you go Mike! The actually spelling of this bread is CIABATTA.
Hope you enjoy!
Sandy H.
* Exported from MasterCook *
Ciabatta
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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For the BIGA STARTER:
1/4 ounce fresh yeast
1 scant cup lukewarm water
3 cups unbleached plain (all-purpose) flour, plus extra
for dusting
For the DOUGH:
1/2 ounce fresh yeast
1 2/3 cups lukewarm water
4 tablespoons lukewarm milk
5 cups unbleached white bread flour
2 teaspoons salt
3 tablespoons extra virgin olive oil
Cream the yeast for the biga starter with a little of the water. Sift the
flour into a large bowl. Gradually mix in the yeast mixture and sufficient
of the remaining water to form a firm dough.
Turn out the biga starter dough on to a lightly floured surface and knead
for about 5 minutes until smooth and elastic. Return the dough to the
bowl, cover with lightly oiled clear film (plastic wrap) and leave in a
warm place for 12 - 15 hours, or until the dough has risen and is starting
to collapse.
Sprinkle three baking sheets with flour. Mix the yeast for the dough with
a little of the water until creamy, then mix in the remainder. Add the
yeast mixture to the biga and gradually mix in.
Mix in the milk, beating thoroughly with a wooden spoon. Using your hand,
gradually beat in the flour, lifting the dough as you mix. Mixing the
dough will take 15 minutes or more and form a very wet mix, impossible to
knead on a work surface.
Beat in the salt and olive oil. Cover with lightly oiled clear film and
leave to rise, in a warm place, for 1-1/2 to 2 hours, or until doubled in bulk.
With a spoon, carefully tip one-third of the dough at a time on to the
baking sheets without knocking back (punching down) the dough in the process.
Using floured hands, shape into rough oblong loaf shapes, about 1"
thick. Flatten slightly with splayed fingers. Sprinkle with flour and
leave to rise in a warm place for 30 minutes.
Meanwhile, preheat the oven to 425 F. Bake for 25 - 30 minutes, or until
golden brown and sounding hollow when tapped on the base. Transfer to a
wire rack to cool.
Source: "The Complete Book of Bread & Bread Machines", by Christine
Ingram & Jennie Shapter
Description:
"An irregular-shaped Italian bread is so called because it looks like an
old shoe or slipper. It is made with a very wet dough flavoured with olive
oil; cooking produces a bread with holes and a wonderully chewy crust."
Yield:
"3 loaves"
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Per Serving (excluding unknown items): 395 Calories; 43g Fat (95.2%
calories from fat); 2g Protein; 3g Carbohydrate; 0g Dietary Fiber; 8mg
Cholesterol; 4293mg Sodium. Exchanges: 0 Non-Fat Milk; 8 1/2 Fat.
NOTES : VARIATION: To make tomato-flavoured ciabatta, add (4 ounces) 1 cup
chopped, drained sun-dried tomatoes in olive oil. Add with the olive oil
in step 5.