* Exported from MasterCook *
Ciabatta
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Italian
Low Fat
Amount Measure Ingredient -- Preparation Method
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1/8 teaspoon active dry yeast
2 tablespoons warm water -- (110F/45C)
1/3 cup warm water
1 cup bread flour
1/2 teaspoon active dry yeast
2 tablespoons warm milk -- (110F/45C)
2/3 cup warm water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt
To Make Sponge: In a small bowl stir together 1/8 teaspoon of the
yeast and the warm water and let stand 5 minutes, or until creamy. In
a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup
of the bread flour. Stir 4 minutes, then over bowl with plastic wrap.
Let sponge stand at cool room temperature for at least 12 hours and
up to 1 day.
To Make Bread: In a small bowl stir together yeast and milk and let
stand 5 minutes, or until creamy. In bowl of a standing electric
mixer fitted with dough hook blend together milk mixture, sponge,
water, oil, and flour at low speed until flour is just moistened; add
salt and mix until smooth and elastic, about 8 minutes. Scrape dough
into an oiled bowl and cover with plastic wrap.
Let dough rise at room temperature until doubled in bulk, about 1 1/2
hours. (Dough will be sticky and full of air bubbles.) Turn dough out
onto a well-floured work surface and cut in half. Transfer each half
to a parchment sheet and form into an irregular oval about 9" long.
Dimple loaves with floured fingers and dust tops with flour. Cover
loaves with a dampened kitchen towel. Let loaves rise at room
temperature until almost doubled in bulk, 1 1/2 to 2 hours.
At least 45 minutes before baking ciabatta, put a baking stone on
oven rack in lowest position in oven and preheat oven to 425F (220C).
Transfer 1 loaf on its parchment to a rimless baking sheet with a
long side of loaf parallel to far edge of baking sheet. Line up far
edge of baking sheet with far edge of stone or tiles, and tilt baking
sheet to slide loaf with parchment onto back half of stone or tiles.
Transfer remaining loaf to front half of stone in a similar manner.
Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on
a wire rack.
Serves 15
Yield 2 - 10" long oval loaves
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Per Serving (excluding unknown items): 109 Calories; 1g Fat (12.1%
calories from fat); 3g Protein; 20g Carbohydrate; trace Dietary
Fiber; trace Cholesterol; 215mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat.
NOTES : "Take five minutes today to make the starter, also called
sponge, and tomorrow you can bake two loaves of this marvelous,
slightly sour, rustic Italian bread that has a hearty crust."
Amount Per Serving Calories: 108 | Total Fat: 1.4g | Cholesterol: < 1mg