Ciabatta
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 4 tablespoons lukewarm milk
- 3 tablespoons extra virgin olive oil
- For the DOUGH:
- 1/4 ounce fresh yeast
- For the BIGA STARTER:
- for dusting
- 1 2/3 cups lukewarm water
- 1 scant cup lukewarm water
- 2 teaspoons salt
- 5 cups unbleached white bread flour
- 3 cups unbleached plain (all-purpose) flour, plus extra
- 1/2 ounce fresh yeast
Contains
GlutenMilk
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
Chef Wood
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- Cream the yeast for the biga starter with a little of the water. Sift the flour into a large bowl. Gradually mix in the yeast mixture and sufficient of the remaining water to form a firm dough.
- Turn out the biga starter dough on to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Return the dough to the bowl, cover with lightly oiled clear film (plastic wrap) and leave in a warm place for 12 - 15 hours, or until the dough has risen and is starting to collapse.
- Sprinkle three baking sheets with flour. Mix the yeast for the dough with a little of the water until creamy, then mix in the remainder. Add the yeast mixture to the biga and gradually mix in.
- Mix in the milk, beating thoroughly with a wooden spoon. Using your hand, gradually beat in the flour, lifting the dough as you mix. Mixing the dough will take 15 minutes or more and form a very wet mix, impossible to knead on a work surface.
- Beat in the salt and olive oil. Cover with lightly oiled clear film and leave to rise, in a warm place, for 1-1/2 to 2 hours, or until doubled in bulk.
- With a spoon, carefully tip one-third of the dough at a time on to the baking sheets without knocking back (punching down) the dough in the process.
- Using floured hands, shape into rough oblong loaf shapes, about 1" thick. Flatten slightly with splayed fingers. Sprinkle with flour and leave to rise in a warm place for 30 minutes.
- Meanwhile, preheat the oven to 425 F. Bake for 25 - 30 minutes, or until golden brown and sounding hollow when tapped on the base. Transfer to a wire rack to cool.
- Ingram & Jennie Shapter
- "An irregular-shaped Italian bread is so called because it looks like an old shoe or slipper. It is made with a very wet dough flavoured with olive oil; cooking produces a bread with holes and a wonderully chewy crust." "3 loaves"
Plating
Cookware for this recipe
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Baking tray
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Mixing bowl
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Wooden spoon
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Sieve