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Ciabatta #5

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. 3 cups King Arthur all purpose flour
  2. 1 tablespoon active yeast -- (not rapid rise)
  3. 1 1/2 teaspoons salt
  4. 12 ounces warm water
  5. 2 tablespoons Lora Brody's Sourdough Bread Enhancer
  6. Ciabatta
  7. Olive oil
Contains Gluten Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. * plus additional water if necessary to make a very wet dough
  2. Place all the ingredients in the machine, program for dough or manual and press start. Check the dough during the first few minutes of the knead cycle adding more water if necessary to form a very wet, slack batter-like dough that barely forms a ball and does not clean the sides of the pan. Line a large baking sheet with parchment.
  3. Pour and scrape the dough onto a lightly floured work surface and use a dough scraper to divide it into 3 portions. Flour your hands and lift the dough onto the parchment, forming a rough, flat oval shape. Leave at least 2 1/2" between the loaves. Drizzle the tops with olive oil and allow to rise in a warm place for 20 minutes.
  4. Preheat the oven to 450F. with the rack in the upper, but not highest position. Just before baking, use your fingertips to poke the top of the ciabatta to deflate it. Bake until the tops are dry and just barely golden brown.
  5. Cool on racks for at least 15 minutes before serving.

Plating

Cookware for this recipe

  • Baking tray
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Lora Brody [Blanche007@aol.com]. Saved from the Bread-Bakers mailing list (http://www.bread-bakers.com/archives/recipe/text-zip/b1q00/b1q00.txt), file Recipes/www.bread-bakers.com/archives/recipe/text-zip/b1q00/b1q00.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.