* Exported from MasterCook *
Bread, Homemade Panera Ciabatta
Recipe By :Shannon
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Italian Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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For the overnight sponge:
1 teaspoon active dry yeast
1/2 cup whole milk -- heated to 105-115F
1 1/4 cups cool water
1 cup sourdough starter -- see Note
2 cups unbleached all-purpose flour
For the dough:
2 cups unbleached all-purpose flour -- +
1 cup unbleached all-purpose flour -- more for additions
1 tablespoon sea salt
1 tablespoon olive oil
1/4 cup cornmeal
2/3 cup all-purpose flour -- for the work surface, or more
This Homemade Panera Ciabatta Bread is the ultimate homemade bread
recipe. This bread recipe will guide you through each step of the
bread-making process. Create your own sourdough starter and as a
result the perfect ciabatta loaf. Showcase the flavor of your bread
by dipping bites in olive oil. You can also make your own sandwiches
that are truly homemade from start to finish. This Panera copycat
recipe will hook you into the baking and bread-making world.
For the overnight sponge:
In a large bowl, dissolve the yeast into the warm milk and let stand
until foamy, about 5 minutes. Using a wooden spoon, stir in the
water, and sourdough starter of your choosing, and bread flour,
mixing until everything is homogenous.
Cover the bowl with plastic wrap and let stand overnight at room temperature.
For the dough: Preheat to 450F.
Remove the plastic wrap from your sponge and transfer to the bowl of
a stand mixer fitted with the dough hook attachment (or,
alternatively, do this by hand if you have a specific way you
normally make bread).
Add the flour, salt, and oil; knead on low speed until soft and
springy, about 7 minutes. See my note below on adding additional
flour, and remember to scrape the bowl down periodically with a
plastic scraper.
Remove the bowl from the stand mixer and give it one more scrape-down
to catch the sides.
Use your hands to incorporate any side leftovers, and cover the bowl
with plastic wrap.
Place in a warm spot in your kitchen and let rise for about 3 hours;
it should double in bulk.
Alternatively, you can place the bowl in the fridge overnight. The
chill on it makes it easier to work when you shape the loaves, so you pick.
When your dough is ready, sprinkle two half-sheet pans generously
with cornmeal.
Cover your work surface with the heap of flour (2/3 cup) and use your
pastry scraper to turn the dough out of the bowl onto the prepared
surface. Cut the dough into two equal pieces with a large, sharp knife.
Sprinkle a little more flour over top your two dough halves while you
gently shape each piece outward into long, flat rectangles, about 6"
by 16-18" in total size.
Carefully pick up each loaf by weaving it over your hands and
transfer it to the center of the prepared pan.
Cover the loaves loosely with two clean kitchen towels (1 each) and
leave them to rise in a warm place in your kitchen until soft and
puffy, 1 1/2 to 2 hours.
When ready to bake, place your oven racks in the middle and lower
third of your oven.
Place your bread into the oven gently, and bake until they are
lightly browned and sound hollow when tapped, about 18 to 20 minutes.
Transfer to wire racks to cool completely before serving.
Makes two really big loaves; ones which you could use for slicing and
serving as an appetizer with flavored olive oil, toasting for
crostini or bruschetta, or making breakfast sandwiches.
Note: 2 cups warm water
1 tablespoon sugar or honey
1 tablespoon active dry yeast
2 cups unbleached all-purpose flour
Pour the water into a 2-quart glass or ceramic jar or bowl. Stir in
the sugar or honey to dissolve.
Stir in the yeast.
Gradually whisk in the flour. Cover loosely with a clean kitchen
towel or dishcloth (not plastic wrap) and place it in a warm area.
Let it develop 2-5 days, stirring once a day due to the separation
that will occur. When bubbling has subsided and a sour aroma has
developed, stir once more and refrigerate until ready to use.
S(Internet address):
"file:///C:/Users/reggie/Downloads/How%20to%20Make%20Homemade%20Bread12%20Quick%20Bread%20Recipes.pdf"
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 291 Calories; 3g Fat (8.0%
calories from fat); 8g Protein; 57g Carbohydrate; 2g Dietary Fiber;
2mg Cholesterol; 573mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat.
NOTES : 2019 - 0308