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October 16, 2008

World Bread Day ‘08 - Ciabatta

Today is the 3rd World Bread Day hosted by Zorra from Kochtopf. I am not very experienced with bread baking, so that is why I baked something simple like ciabatta, an Italian white bread. I was very happy with the result: it tastes as a ciabatta should. Bread baking is fun!


Ingredients:

For sponge
1/8 teaspoon active dry yeast
2 tablespoons warm water (105°‐115° F.)
1/3 cup room-temperature water

1 cup bread flour

For bread
1/2 teaspoon active dry yeast
2 tablespoons warm milk (105°‐115° F.)

2/3 cup room-temperature water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt


Make sponge:
In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours
and up to 1 day.

3rd World Bread Day hosted by 1x umruehren bitte aka kochtopf

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 and beat dough at medium speed 3
minutes. Add salt and beat 4 minutes more. 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.)

Have ready a rimless baking sheet and 2 well-floured 12- by 6-inch sheets parchment paper. 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 inches 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 or 4 to 6 unglazed "quarry" tiles (see note, above) arranged close together on oven rack in lowest position in oven and preheat oven to 425° F.


Transfer 1 loaf on its parchment to 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 or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool.

source:epicurious

6 comments:

Rachelle said...

Looks great! I've never made ciabatta before. Do you have to bake it on a stone?

chriesi said...

Thanks. You can also bake it on a baking sheet with baking paper under it.

Rosa's Yummy Yums said...

Wonderful! Your Ciabatta look really good!

Cheers and happy WBD,

Rosa

lamiacucina said...

its exact the same reason for why I baked ciabatta :-). Schaut gut aus, mit schönen Poren.

zorra said...

Hat dich jetzt das Brotbackfieber gepackt? Ich hoffe schon, denn dieses Ciabatta ist ja ein Meisterstück. Ciabatta ist nämlich gar nicht einfach zu backen.

Danke für deine Teilnahme am WBD'08.

Kevin said...

Ciabatta is my favorite bread. It looks great!

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