Home Bread-Bakers v096.n018.8

Re: Ciabatta recipe

Phil Marty <philmguy@wwa.com>
Sun, 09 Jun 1996 03:00:45 -0700
AmyLynn Stotzner wrote:

> I am also looking for a recipe for ciabatta bread.  My in-laws were emptying
> their freezer (moving) and gave us several loaves.  It was great, and I bought
> some more when it was just on sale at the grocery.  However, I would much
> prefer to make my own.  In my 10+ bread cookbooks, I can't find a recipe.

This is a very good recipe, compliments of King Arthur:

1 TB active dry yeast
1 cup sourdough starter
1 1/4 cups warm water
3/4 cup milk
1 TB olive oil
1 TB salt
about 6 to 8 cups unbleached flour

Dissolve the yeast in the starter and water. Let sit for 10 minutes to give the yeast a 
chance to get going.

Add the milk, olive oil and salt. Stir in the flour, adding a cup at a time until you 
have a dough the consistency of drop-cookie batter. Turn the dough out onto a lightly 
floured counter and knead it 10 to 15 minutes, adding more flour as needed until you 
have a dough that is smooth and satiny. The dough should be on the slack side but not 
oozy; it needs to be able to hold its shape in the oven.

Place dough in an oiled bowl and cover with plastic wrap or a damp towel. Place bowl in 
a warm spot and let it rise for 1 1/2 to 2 hours, or until doubled in size.

Punch down dough to expel air bubbles and turn it onto a lightly floured counter. Knead 
dough gently and divide it into three pieces. Form the loaves into torpedo shapes and 
place on parchment-lined baking sheets. Slash tops of loaves and cover them with a damp 

Let loaves rise until they look swollen, about 30 minutes. While loaves are rising, 
preheat oven to 425 F.

Brush or spray loaves with water. Bake for 10 minutes, brushing or spraying the loaves 
with water two more times. Turn the oven to 375 F and bake for 25 more minutes.