|
Ciabatta
This rustic Italian loaf is filled with irregular
holes, all the better to trap a drizzle of olive
oil. Cut lengthwise, ciabatta makes a wonderful
Italian-style sandwich.
Starter
1/2 teaspoon instant yeast
1/2 cup water
1 cup King Arthur Unbleached All-Purpose Flour
Dough
all of the starter
3/4 cup water
2-2 1/2 cups King Arthur Unbleached All-Purpose
Flour
3/4 teaspoon instant yeast
1/2 teaspoon diastatic malt (optional)
1 1/2 teaspoons salt
Starter: Mix all of the ingredients until
well-blended. Cover the starter and leave it at cool
room temperature for 12 to 16 hours; it will become
very bubbly.
Dough: Combine the starter with the remaining dough
ingredients. Mix vigorously until the dough begins
to hold together (about 4 minutes); it should be
very slack (wet).
Place the dough in a lightly floured bowl. Let it
rise for 1 hour, then gently deflate it. Let it rise
another hour, then turn it out onto a liberally
floured worktable and sprinkle lots of flour on top.
Flatten the dough to about 3/4-inch thick and and
cut it into two pieces, each about 4 x 10 inches.
Cover the loaves with a proof cover (or heavily
oiled plastic wrap) and let them rise on
well-floured boards or parchment.
While the dough is rising, place a baking stone in
the oven and set the temperature to 500°F. Allow
oven to heat for 30 minutes. Transfer the bread to
the stone and lower the oven temperature to 425°F.
Bake the ciabatta until it’s a deep golden brown,
approximately 18 to 20 minutes.
|
