Ciabatta #6
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 18 ingredients
- 1 cup room-temperature water -- plus
- -- (the kind you use to make pasta)
- 1 Big a from above
- 1 package dry yeast
- 3 Tblsp semolina flour
- 1 Tbls. room-temperature water
- 1/2 cup semolina flour -- plus
- 3/4 cup room-temperature water -- plus
- 2 Tblsp room -temperature water
- 1 Pinch dry yeast
- Cut
- Corn meal
- -- BIGA (starter or sponge):
- -- (or add 1 tsp. vital wheat gluten to -- each cup of white flour)
- 2 1/2 tsp. salt
- --- DOUGH
- -- (or approx 1 Tblsp bulk dry yeast)
- 3 1/3 cups bread flour
Possible health benefits
General information, not medical advice.
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Semolina
High in folate · 72 µg per 100 g, 36% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
High in manganese · 0.6 mg per 100 g, 31% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of thiamine · 0.3 mg per 100 g, 25% of the reference intake per 100 g
- Thiamine contributes to normal energy-yielding metabolism.
- Thiamine contributes to normal functioning of the nervous system.
- Thiamine contributes to normal psychological function.
1 more authorised claims
- Thiamine contributes to the normal function of the heart.
Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet
Source of niacin · 3.3 mg per 100 g, 21% of the reference intake per 100 g
- Niacin contributes to normal energy-yielding metabolism.
- Niacin contributes to normal functioning of the nervous system.
- Niacin contributes to normal psychological function.
3 more authorised claims
- Niacin contributes to the maintenance of normal mucous membranes.
- Niacin contributes to the maintenance of normal skin.
- Niacin contributes to the reduction of tiredness and fatigue.
Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet
Source of phosphorus · 136 mg per 100 g, 19% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 19% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of protein · 13 g per 100 g, 14% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Semolina, unenriched”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
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.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Makes 2 loaves
- For biga: Place water in a large bowl, sprinkle yeast over and let stand until yeast dissolves, about 10 minutes. Add 1 cup flour, whisk or stir until well-blended. Add another cup of flour, blend well. Add remaining 1 1/3 cups flour and incorporate (dough will be firm). (Preceding can also be accomplished in food processor, be sure to keep sides scraped down between additions.) Gather dough into a ball, place in large bowl if you used your processor to mix it; cover bowl with plastic wrap and place in refrigerator overnight. The biga will soften, resembling thick oatmeal in texture.
- For dough: Pull biga into walnut-size pieces; place in a clean, large bowl. Add water, yeast and semolina flour. Using one hand, squeeze ingredients together for 2 minutes. Work the dough 4 minutes by scooping sections from sides of bowl and pressing into the center, blending into a very soft, shaggy mass. Using spatula, scrape dough from sides of bowl into center. Let dough rest in bowl, uncovered, 10 minutes.
- Sprinkle salt over the dough. Using one hand, knead dough by rotating bowl 1/4 turn at a time, scooping dough from sides and folding down into center until dough starts to come away from sides of bowl, about 5 minutes. Scrape dough from hand and sides of bowl. Cover with towel and let dough rest in bowl 20minutes.
- Rotating bowl 1/4 turn at a time, fold dough over onto itself 6 times; turn dough over in bowl. Cover with towel and let dough rest in bowl 20 minutes.
- Preheat oven to 425*. Sprinkle work surface with additional semolina. Turn dough out onto semolina. Using pastry scraper or large knife, cut dough in half; keep halves separated (easier said than done!). Let stand, uncovered, 20 minutes.
- Sprinkle two large baking sheets (cookie sheets are fine) with additional semolina (I usually spray 'em first just for safety). Transfer each dough half, semolina side up, to one sheet. Stretch each dough half to 15 x 4" rectangle. press fingertips into dough in several places to dimple the surface (characteristic of this bread). Bake until golden brown, about 25 minutes. Cool.
- You can top this before baking with anything from Kosher salt to caramelized onions -- fresh herbs are great -- and have a fine offering for a luncheon or for an evening snack! (You can get semolina in most "organic" food stores in bulk, or Williams-Sonoma by the bag. If it's too discouraging to find that particular thing, you could try substituting corn meal; the flavor would be a little different, but the crunchiness should come out about the same.)
- From
Plating
Cookware for this recipe
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Baking tray
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Mixing bowl
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Whisk
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Blender
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Food processor
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Chef's knife
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Wooden spoon
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Spatula