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ciabatta bread | |||||||||||||||||||
Course : Breads Source: Ian Morton Serves: 12  |
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| This is a light airy bread originating from Italy. So easy and uncomplicated to make. | |||||||||||||||||||
Ingredients:
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Preparation / Directions:Stage 1
Mix the flour water and malt (if available) in bread making machine using the dough cycle. Remove from machine and leave to rest in an airtight container.
Stage 2
Mix flour, warm water and yeast in the bread making machine using the dough cycle and leave in the machine to rise for at least 5 hrs.
Add the first made dough to the machine and blend together for 5 – 10 minutes using the dough cycle again. Add the salt during the mixing process.
Transfer the dough into a large oiled bowl, cover with a damp tea towel and leave to rise until at least or more than double it’s size. When the ambient temperature is below about 15c, a pre-warmed oven makes a good proofing box.
Transfer the dough to a heavily floured work surface, fold and shape into a square loaf then divide into 2 loaves and dent the loaves with your fingers making 2 flat ciabatta loaves.
Place a terra cotta baking tile and a small oven proof bowl on a rack in the oven. Preheat the oven to 200C fan forced or 220/435F unforced.
Place loaves onto the baking tile and about a third of a cup of water in the bowl to create steam and humidity for the baking process.
Bake for 30 - 35 minutes, or until risen and golden-brown.
Remove from the oven and transfer to a wire rack to cool.
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Nutritional Information:Not known | |||||||||||||||||||