Anne
Senior Cook
CIABATTA BREAD
This recipe comes from an Italian woman living in Switzerland. She is famous in her area for her baking, especially for her breads. The secret to this bread's success is to let it rise to triple its size on the first rise. Be sure to make the sponge the night before you want to make the bread.
Makes 4 loaves
INGREDIENTS:
Sponge:
1 tsp. dry yeast
1 cup (250ml) warm water
1 1/2 cups (350g) sifted flour
DOUGH:
1 1/2 teaspoons dry yeast
5 tablespoons warm milk
1 tablespoon olive oil
1 cup (250ml) warm water
3 cups (600g) flour
2-3 teaspoons salt
(2-3 tablespoons more warm water, if needed)
1. SPONGE: In the bowl of a mixer, add the yeast to the water; allow to stand for 3-4 minutes, stirring gently. Sift the flour and add to the yeast. Combine ingredients well, cover and let stand at room temperature for 12 hours.
2. DOUGH: Add the yeast to the milk, stir and let it stand 3-4 minutes to be sure the yeast is working.
3. Add the yeast mixture, water and oil to the sponge and mix with a dough hook.
4. Add 2 cups of flour and the salt, and knead for 2 minutes at low speed, 3 minutes at medium speed, adding the remaining flour slowly, or more water, until the dough begins to pull from the sides of the bowl.
NOTE: The dough should be quite soft, firm enough to handle without sticking to the hands, but still very soft. Add the last of the flour slowly, or add water, if necessary.
5. Place in a large, oiled bowl covered with a damp tea towel, and let rise in a warm place for about 1 hour until tripled in size and bubbly.
6. Place the dough on a floured surface, and divide into four pieces, but do not punch down. Form into rectangles 10" by 4" (25 X 10 cm) in size, and press down lightly with the fingers. Cover the dough, and let rise for 90 minutes. The dough will rise only slightly.
NOTE: The flour on the surface where the bread makes its final rise is what remains on the top of the loaf after baking. With practice, you can adjust the amount to get a pleasing appearance. You can also form into rolls.
Heat oven to 400F (200C).
7. Heat two baking sheets in the oven for about 15 minutes. Pick up the loaves, turn them over, and lay them upside-down on the cookie sheets, being careful not to press out the air. Bake the bread for 25-30 minutes until bread just begins to turn golden. During the first 10 minutes of baking, paint or spray the bread with water 3 times.
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