I make a great pizza dough on my fibrament stone
(http://www.bakingstone.com/) but now I'm wanting to make ciabatta on
it. My oven goes to 550 but it's an electric oven. I also don't have
a mixer. Can I do it by hand and do it in an electric oven. I'm happy
to use either the direct or indirect method.

Thanks !!!

Well, here's how I do it:
http://www.innerlodge.com/Recipes/Br...h/ciabatta.htm

The recipe is a bit dated, as I no longer use a mixer (just
6-stretch&folds). I just haven't updated it recently to accommodate
that--but it's not all that important anyway.

Enjoy!


Dusty
San Jose
--

> wrote in message
oups.com...
>I make a great pizza dough on my fibrament stone
> (http://www.bakingstone.com/) but now I'm wanting to make
> ciabatta on
> it. My oven goes to 550 but it's an electric oven. I also don't
> have
> a mixer. Can I do it by hand and do it in an electric oven. I'm
> happy
> to use either the direct or indirect method.
>
> Thanks !!!
>

On Sat, 20 May 2006 11:19:54 -0700, bringmewater wrote:

> I'm wanting to make ciabatta..

Here's how I do it.

Bread flour (actually high gluten)
100% hydration w/20-24% low grade Olive Oil
2% salt
1% Instant dry yeast

Dough is slack enough you can treat it as a batter bread (mix/develop it
in a mixing bowel), I use a mixer because I make a lot of this at a time.

In frig for 24-48 hours. Usually rises in size 2-4x. I don't do any
degassing/punch-down.

Bring to room temp. Bench, let rise, touch as little as possible. Scale -
I do 1lb units. Try never to cut more than once.

Let rise at least 2 1/2 in size.

Bake in a preheated 450 for 20 min.