* Exported from MasterCook *
Bread, Dried Herb Ciabatta
Recipe By : Red Star Yeast Co.
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Poolish: -- makes 4C
1 1/4 cups bread flour -- (179 g), plus
2 1/2 tablespoons bread flour
3/4 cup water -- plus
1 tablespoon water -- (70F/21C), (195 g)
2 tablespoons whole wheat flour -- white, Note, (15 g)
1/16 teaspoon Platinum Yeast
Ciabatta
1 cup water -- (60F/16C), (240 g)
2 tablespoons olive oil -- (28 g)
1/2 teaspoon Platinum Yeast -- (1.5 g)
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon dried parsley
1/2 teaspoon dried rosemary
2 1/2 cups bread flour -- (318 g)
1/2 cup whole wheat flour -- white, Note, (62 g)
1 tablespoon kosher salt -- (9 g)
We used dried basil, oregano, parsley, and rosemary for our ciabatta,
but you can load this dough up with whichever dried herbs you prefer
or have on hand. If you don't have bread flour, all-purpose flour
will also work, though it will make the bread less chewy.
Yield: 2 loaves
Make the Poolish: Makes 4 cups
In a medium bowl, stir together all ingredients until dry ingredients
are completely moistened. Cover with plastic wrap, and let stand at
room temperature for 14 to 16 hours.
Make the Ciabatta: In the bowl of a stand mixer fitted with the
paddle attachment, place Poolish. Add 1 cup (240 grams) water, oil,
yeast, basil, oregano, parsley, and rosemary. Add flours and salt,
and beat at low speed for 4 minutes. Increase mixer speed to medium,
and beat for 5 to 6 minutes. (To test if dough is ready, dust a small
section of dough with flour. Pinch off a small portion, and slowly
stretch to form a thin, translucent sheet. If dough tears, the dough
is not ready. Beat 1 minute more before testing again.)
Grease a large bowl with oil. Turn out dough onto a heavily floured
surface, and shape into a round. Place dough in bowl. Cover with
plastic wrap, and let rise in a warm, draft-free place (75F/24C) for
2 1/2 hours, folding dough in bowl every 30 minutes. (To fold, use a
floured hand to reach under one side of dough, and pull gently over
center; repeat with opposite side of dough.)
Place 2 (16x12") sheets of parchment paper on a work surface, and
generously dust with flour. On a lightly floured surface, turn out
dough, and shape into a 14x10 1/2" rectangle; dimple surface with
fingertips. Using a bench scraper, cut dough in half lengthwise;
transfer halves to prepared parchment sheets.
Gently stretch each portion of dough into a 15 1/2x5" rectangle.
Dimple surface again with fingertips. Cover with plastic wrap, and
let rise for 1 hour.
Preheat oven to 425F (220C). Line 2 baking sheets with parchment paper.
Quickly turn out each portion of dough onto a prepared pan.
Bake until golden and an instant-read thermometer inserted in center
registers 205F (96C), 12 to 15 minutes. Let cool completely on wire racks.
Note: If you do not have white whole wheat flour on hand, the same
amount of bread flour or regular whole wheat flour can be used instead.
S(Internet address):
https://redstaryeast.com/recipes/dried-herb-ciabatta/
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Per Serving (excluding unknown items): 153 Calories; 2g Fat (14.0%
calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 354mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fat.
NOTES : 2020 - 1217