High Altitude Ciabatta
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 16 ingredients
- 1 1/2 cups unbleached all purpose white flour
- 1/4 cup olive oil -- scant
- 1/4 teaspoon instant active dry yeast
- Sponge:
- 1/4 cup water
- For the dough:
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant active dry yeast
- Dough Relaxer
- Cut
- 1 tablespoon non-fat dry milk
- 1 cup water at room temperature
- Ciabatta
- -- or 1 tablespoon Lora Brody's Bread
- Corn meal
- 1 1/2 cups unbleached all-purpose white flour
Contains
GlutenEggsMilk
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.
- 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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- Make the sponge the night before or at least 4 hours ahead:
- Mix the sponge ingredients together in a mixing bowl. Cover and allow to rest overnight at room temperature.
- Dough: Place the sponge and the remaining ingredients in either a food processor fitted with the plastic blade, an electric mixer fitted with the dough hook or a bread machine programmed for DOUGH CYCLE. Food processor: Process for an additional 45 seconds after the flour is absorbed. Rest 10 minutes, then process an additional 30 seconds. Allow to rise in the food processor until doubled in bulk. Mixer: mix on low speed for 2 minutes, then mix on medium speed for 2 more minutes.
- The dough should be very sticky, full of air bubbles and extremely elastic. Line a heavy duty baking sheet with parchment and sprinkle it lightly with corn meal. Pour and scrape the dough out onto a lightly oiled work surface. Use a dough scraper to cut it in half. Gently stretch each half into a rougher rectangle about 1/2" thick. Dimple the surface with your fingertips. Cover with oiled plastic wrap and allow to rise until puffy.
- Preheat the oven to 400 with the rack in the center position. Bake the Ciabatta for about 20 minutes, or until they just start to brown. For a crisper crust, spray the loaves 2-3 times during baking. Cool on racks before eating.
Plating
Cookware for this recipe
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Baking tray
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Mixing bowl
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Electric mixer
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Food processor
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Chef's knife