* Exported from MasterCook *
Bread, Bellegarde Bakery Ciabatta
Recipe By :Graison Gill
Serving Size : 36 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups bread flour -- (about 21 1/4 ozs)
2 1/2 cups white wholewheat flour -- (about 10 3/4 ozs)
1 1/2 cups red wholewheat flour -- (about 6 1/4 ozs)
2 teaspoons active dry yeast
4 1/4 cups lukewarm water -- (78F), divided
3 tablespoons olive oil -- or pecan oil
2 tablespoons fine sea salt
Cooking spray
At Bellegarde Bakery in New Orleans, baker Graison Gill is part of a
generation of renegade bakers who are eschewing industrially ground
white flour in favor of grinding their own flours from crops like red
Ruby Lee wheat and heirloom corn. "White flour is a corpse," says
Gill. "It's a dead, shelf-stable product. Freshly stone-milled flour
is a living ingredient, full of flavor, texture, aroma, nutrition,
and nuance." Buy Bellegarde Bakery's stone-ground flour online at
bellegardebakery.com. This recipe uses yeast rather than sourdough
starter, which lets the flavor of the fresh flour come through. If
you can't get Bellegarde's flours, King Arthur whole-wheat flour will work.
Active: 40 MIN
Total: 12:40
Makes 4 (1 lb) loaves
Place bread flour, whole-wheat flours, yeast, and 31/2 cups warm
water in a large bowl. Using your hand as a claw, stir until dough
forms a shaggy mass and no bits of dry flour remain. Cover bowl with
a towel; let stand 20 minutes.
Using wet hands, stretch and fold dough over itself in bowl 3 times,
rotating bowl a third turn with each fold. Cover; let stand 15
minutes. Repeat process 3 times, totaling 4 folding cycles over 1 hour.
Lightly coat a 10 x 8" food-safe rectangular plastic bin or large,
deep turkey roasting pan with cooking spray. Transfer dough to bin.
Cover with plastic wrap; chill 8 hours or overnight.
Preheat oven to 550F with a baking stone in lower third position of
oven. Turn dough out onto a heavily floured surface, maintaining
rectangular shape of dough and handling as little as possible. Dust
top of dough generously with flour; cut into 4 equal rectangles
(about 5 x 4" each) using a bench scraper. Generously flour a large
linen kitchen towel (not terry cloth). Gently stretch each dough
rectangle by hand into a roughly 12 x 5" rectangle. Place stretched
dough rectangles on towel, pulling up small folds of cloth between
each rectangle to keep dough separated. Cover dough rectangles with
outer edges of towel or with a separate floured towel if necessary;
let dough proof until slightly increased in volume, 45 minutes to 1 hour.
Gently invert 2 dough rectangles onto an unrimmed baking sheet lined
with parchment paper. Slide parchment paper with dough onto preheated
baking stone in oven. Reduce oven temperature to 500F; bake until
loaves are golden brown and a thermometer inserted in center of
loaves registers 205F, 16 to 20 minutes. Transfer baked loaves to a
wire rack. Increase oven temperature to 550F. Once temperature has
returned to 550F, repeat process with remaining 2 dough rectangles.
Let loaves cool completely on wire rack; slice and serve.
S(Internet address):
"https://www.foodandwine.com/recipes/bellegarde-bakery-ciabatta";
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Per Serving (excluding unknown items): 124 Calories; 2g Fat (12.1%
calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 315mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat.
NOTES : 2019 - 0427