Ciabatta

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Ciabatta

 

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Amount Measure Ingredient -- Preparation Method

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for the biga starter--

1 1/3 cups water -- at room temperature

2 1/3 cups unbleached all-purpose or bread flour

3/4 teaspoon active dry yeast

for the loaf--

3 tablespoons warm water (105 degrees to 115 degrees f)

3/4 cup warm milk (105 degrees to 115 degrees f)

2 teaspoons active dry yeast

2 cups bread flour -- plus more as needed (2-2 1/3)

1 1/2 teaspoons salt

2 tablespoons olive oil -- plus more for greasing

 

To make the starter, in a stand mixer fitted with the paddle attachment,

combine the water, 1 cup of the all-purpose flour and the yeast. Mix on

low speed for 1 minute. Add the remaining 1 1/3 cups all-purpose flour and

mix until smooth and soft, about 1 minute. Cover the bowl with plastic

wrap and let stand at room temperature until almost tripled in bulk, 4 to

6 hours. The starter will smell yeasty. Refrigerate for 8 to 12 hours or

for up to 3 days. When ready to make the dough, remove the starter from

the refrigerator and let stand for 1 to 2 hours.

 

To make the dough, fit the mixer again with the paddle attachment. Add the

warm water and milk and the yeast to the starter and mix on low speed,

making a souplike mixture. Add 1 1/2 cups of the bread flour, the salt and

the 2 Tbs. olive oil. Mix on low speed until smooth, about 3 minutes. Add

only as much of the remaining bread flour as needed to form a very soft,

moist dough, and mix on low speed for 5 minutes, occasionally scraping the

dough off the bowl sides and paddle. The dough should be very soft and

sticky, pulling away from the sides of the bowl but sticking to the

bottom.

 

Cover the bowl with oiled plastic wrap and let rise at room temperature

until doubled or tripled in bulk, about 2 hours. The top will be smooth,

but the dough will be sticky under the surface.

 

Line a large, heavy baking sheet with aluminum foil and sprinkle

generously with bread flour. Turn the dough out onto a lightly floured

board (it will deflate), sprinkle lightly with flour, and pat with your

fingers into a 14-by-5-inch rectangle. Fold the rectangle like a letter,

overlapping the 2 short sides in the middle to make 3 layers. Turn the

dough 90 degrees and repeat the sprinkling and folding, letting the dough

rest for 10 minutes if it seems too springy to fold. Cut the dough

crosswise into 2 equal rectangles and place each half on the prepared

baking sheet. Cover loosely with plastic wrap and let rest for 20 minutes.

Sprinkle the tops generously with flour. Holding your fingers in an open,

splayed position, press, push and stretch each dough rectangle, making an

irregular rectangle about 11 inches long and the width of your hand. Your

fingers will press the dough unevenly, producing the characteristic

dimpled texture in the baked loaf. Cover again loosely with plastic wrap

and let rest until tripled in bulk, about 1 1/2 hours. Press the dough to

accentuate the dimpling 2 more times during this rise. The loaves will

remain relatively flat.

 

Place a baking stone on the lower rack of an oven and preheat to 425

degrees F.

 

Sprinkle the tops of the loaves with flour and place the baking sheet on

the stone. Bake until the loaves are deep golden brown, 20 to 25 minutes.

Let cool on the baking sheet. Serve warm or at room temperature. Makes 2

large loaves.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Collection Series, Bread, by Beth

Hensperger (Simon & Schuster, 2002). "

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Per Serving (excluding unknown items): 1260 Calories; 32g Fat (23.1%

calories from fat); 37g Protein; 203g Carbohydrate; 4g Dietary Fiber; 0mg

Cholesterol; 3218mg Sodium. Exchanges: 13 1/2 Grain(Starch); 1/2 Lean

Meat; 5 1/2 Fat.

 

NOTES : The Italian word ciabatta, or " slipper, " describes the

shape of this loaf, which is like a flat slipper or old

shoe. The dough is so wet that it is easiest to mix by

machine. It is made with an Italian-style starter called a

biga, which is firm like a bread dough rather than soft

like a sponge. The biga must rest overnight, so plan to

make this bread over the course of 2 days. The chewy loaf

is dimpled with big, uneven holes, known as occhi, or

" eyes. " The bread is baked on a baking stone, also

called a pizza stone or a baking tile. These are available

in large rounds and rectangles. Made of high-fired

unglazed clay stoneware, they retain and distribute heat

evenly, producing a more uniformly baked loaf and nicely

browned crusts. To be effective, the stone must be

preheated in the oven for at least 30 minutes before the

bread is placed on it. Wipe the cooled stone clean after

use; do not use soap and water.

 

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