Ciabatta
adapted from Peter Reinhart's Artisan Breads Every Day
4 1/2 C (20 ounces) unbleached bread flour
1 3/4 t (0.4 ounces) salt
1 1/4 t (0.14 ounces) instant yeast
2 C (16 ounces) cool water (about 55 degrees F)
1 T (0.5 ounce) olive oil
Combine the flour, salt, yeast and water in a mixing bowl, and with the paddle attachment mix at low speed for about one minute. Let rest for 5 minutes.
Drizzle the oil over the dough and then mix on medium-low speed for one minute.
Transfer the dough to a lightly oiled counter. Cover with plastic wrap and let rest for 10 minutes.
With wet or oiled hands reach under the dough closest to you and stretch the dough and fold it back over itself. Repeat the stretch and folding with the edge of the dough furthest from you. Repeat with the left and right sides of the dough. Flip the dough over, cover and let sit 10 minutes. Repeat this process three more times over the course of 40 minutes.
Place the dough into a lightly oiled bowl, cover and refrigerate over night and up to 4 days.
On baking day remove the dough 3 hours before baking.
After one hour generously dust a sheet of parchment paper with flour. Generously dust the top of the dough with flour. Gently pat the dough into a rough square about 9 inches on a side. Cut the dough in half and gently fold each half of the dough into thirds. Coat the loaf with flour and place it on the parchment paper seam side down. Cover with plastic wrap and let rest for one hour.
Gently reach under the dough and stretch the loaf longer. Cover and let proof for another hour.
Preheat the oven, baking stone and steam pan to 500 degrees for one hour.
Slide the loaves on their parchment sheet into the hot oven. Pour 1 C hot water into the steam pan and lower the oven temperature to 450 degrees. Bake for 12 minutes.
Rotate the loaves and remove the parchment paper. Bake and addition 15 - 20 minutes until the bread is a rich golden brown and sounds hollow when tapped. Cool 45 minutes before slicing.
printable version - ciabatta.pdf
-- marcella
Do you end up with the loaves on the rack of the oven when you remove the parchment paper? I don't see any mention of a baking sheet.
The loaves end up on the baking stone that was preheated with the oven. If you don't have a baking stone, the loaves can be baked on a baking sheet.
Up to four days it can rise? I would have thought it would rise and then deflate. I've got to try this - just love the texture you got.
As long as you keep the dough in the fridge it will keep just fine. Let me know how your bread turns out once you give it a try.
Slipper bread/ciabatta was the first bread I ever made. I worked in this tiny kitchen and when it was quiet, the chef suggested we make it but since there wasn't room for a mixer, we made all the wait staff come in and have a go mixing ;P Like the look of yours, makes me hungry for crusty bread...