* Exported from MasterCook *
Bread, Authentic Ciabatta
Recipe By :Baker Bettie
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
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For the Biga (preferment):
165 grams bread flour -- (1C + 6 Tbsp)
133 grams water -- room temperature (1/2C + 1 Tbsp)
1 Pinch Platinum Superior Baking Yeast -- or instant yeast
1 Pinch salt
For the Final Dough:
The biga
180 grams water -- room temperature, (3/4C + 1 Tbsp)
250 grams bread flour -- (2C + 1 1/2 Tbsp)
3 grams Platinum Superior Baking Yeast -- or instant
yeast, (1 tsp)
5 grams kosher salt -- (1 tsp)
Cornmeal -- for dusting, or semolina
Make authentic ciabatta bread at home with this recipe! Ciabatta
bread is a classic Italian style bread that translates to mean
"slipper bread" due to the shape of the loaves. Ciabatta is a chewy
and uniquely moist bread made with a preferment called a biga, which
greatly enhances the flavor of the bread.
Red Star Platinum Superior Baking Yeast contains dough enhancer.
Yield: Two 8" loaves
At least 12 and up to 24 hours before making your ciabatta, make the
biga. In a large mixing bowl, combine the ingredients for the biga
and stir together. Cover the bowl with plastic wrap and let it stand
at room temperature for 12 to 24 hours.
Add the rest of the ingredients for the ciabatta dough into the bowl
with the biga. Stir until well combined. It will appear as if there
is not enough liquid at first, but as you work it together it will
become a very wet and sticky dough. You may need to use your hands to
knead it slightly to hydrate all the flour. As soon as all of the
flour is hydrated with no dry spots, cover the bowl with a piece of
plastic wrap and let it set at room temperature for 45 minutes.
After the dough has rested for 45 minutes, you will do a series of
three stretch and folds with the dough. With the dough still in the
bowl, lightly dampen your hand (this will prevent the dough from
sticking) and pull on one side of the dough and stretch it up and
then fold it down over the top of the dough. Rotate the bowl 90
degrees and do the same with the next side. Do this again until you
have stretched all four sides of the dough up and over on itself.
Cover the bowl and let it rest for 45 more minutes. Stretch and fold
the dough for the second round. Cover and let rest for 45 more
minutes. Stretch and fold for the third round. Cover the dough and
let it rest for 45 more minutes. This is a three hour process from
when the dough is mixed to when it is ready to be shaped. Four 45
minute resting periods with three stretch and folds in between.
During the final resting period, prep your pans and your oven.
Position one oven rack in the very bottom position in the oven and
another rack in the middle position. Place a cast iron skillet or
another heat proof skillet on the bottom rack and a baking stone,
baking steal, or a sheet pan turned upside down on the middle rack.
Preheat your oven to 450F (230C). You want your oven and pans to be
heating for at least an hour before the bread goes into the oven.
Additionally, prepare a pizza peel or an unrimmed baking sheet with a
piece of parchment paper sprinkled lightly with semolina or cornmeal.
Pour the dough out onto a lightly floured work surface. It will be
very wet and sticky. Use a damp bench scraper to scrape the dough out
of the bowl. Divide the dough into two equal pieces. Dampen your
hands and then pick up one piece of the dough and place it on the
prepared parchment paper. Stretch and pat out the dough to a flat
rectangle shape. It will be very sticky but wet hands work best to
shape it. It can be a rustic shape. Repeat this step with the second
piece of dough. (Alternatively you can shape all of the dough into
one big loaf.)
Lightly flour the top of the loaves and then cover with a floured
towel. Let the dough rise for 1 hour.
Fill a small bowl with about 2 cups of ice cubes. You want to work
quickly and carefully when transferring the ciabatta. Open the oven
and carefully & gently slide the whole piece of parchment paper with
the ciabatta onto the preheated baking stone or sheet pan. Quickly
pour the ice cubes into the preheated skillet and immediately shut
the oven door (this will create steam). Bake for about 30 to 35
minutes or until the ciabatta loaves are a light golden brown and
sound hollow when tapped.
Allow the ciabatta to cool on wire rack before slicing. This will
completely develop their flavor. Ciabatta is best when eaten the same
day. However, leftover ciabatta can be wrapped in foil once
completely cooled and kept at room temperature for up to 2 days.
S(Internet address):
https://redstaryeast.com/recipes/authentic-ciabatta-bread/
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Per Serving (excluding unknown items): 125 Calories; 1g Fat (4.2%
calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 169mg Sodium. Exchanges: 1 1/2 Grain(Starch).
NOTES : 2019 - 0912