Page 13 - PowerPoint Presentation

Ciabatta

Ingredients Method

1/8 teaspoon dried active baking yeast To make the starter: In a medium bowl, stir
2 tablespoons warm water together the yeast and 2 tablespoons warm water
and let stand 5 minutes, or until creamy. Add the
5 tablespoons warm water remaining water and bread flour. Stir 4 minutes,
150g bread flour then cover bowl with cling film. Let starter stand at
For the bread cool room temperature for at least 12 hours and up
1/2 teaspoon dried active baking yeast to 1 day.
2 tablespoons warm milk To make the bread: In a small bowl, stir together
150ml warm water yeast and warm milk and let stand 5 minutes, or
until creamy. In bowl of a standing electric mixer
1 tablespoon olive oil fitted with a dough hook, blend together milk
275g bread flour mixture, starter, warm water, olive oil and flour at
1 1/2 teaspoons salt 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
cling film.
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 sheet of baking parchment and form into
an irregular oval about 25cm (10 in) long. Dimple
loaves with floured fingers and dust tops with flour.
Cover loaves with a clean, damp tea 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 the lowest oven shelf and preheat
oven to 220 C / Gas mark 7.

Transfer 1 loaf on its parchment to a baking tray,
and tilt baking tray to slide loaf with parchment
onto back half of stone. Transfer remaining loaf to
front half of stone in a similar manner. Bake
ciabatta loaves 20 minutes, or until golden. Cool
loaves on a wire rack.