Ciabatta - Italian Bread





Sponge:



1-1/2 cups bread flour

1 cup water

1/4 teaspoon active dry yeast



Mix together the ingredients and let them rest overnight in a covered

bowl at room temp.



Dough:



take Sponge and add:

1 teaspoon active dry yeast

1-1/2 cups bread flour

1-1/2 teaspoons salt

1 teaspoon sugar

1/4 cup water

1/8 cup olive oil



Make this very wet dough in the bread machine. It should be between a

batter and a runny dough. Shape into 2 ciabatta; long, rough ovals

about 4 x 10-inches.

Oil a baking sheet. Let rise until light and bubbly, Bake in a

pre-heated 450F oven spraying with water once or twice during baking.

Bake 25 minutes, then cool in turned off oven with door cracked open.

Dust with flour.







Ciabatta 2



1/8 teaspoon active dry yeast

2 tablespoons warm water (110 degrees F)

1/3 cup water, room temperature

1 cup bread flour

1/2 teaspoon active dry yeast

2 tablespoons warm milk

2/3 cup water, room temperature

1 tablespoon olive oil

2 cups bread flour

1-1/2 teaspoons salt





To Make Sponge:



In a small bowl stir together 1/8-teaspoon of the yeast and the warm

water and let stand 5 minutes, or until creamy. In a bowl stir

together yeast mixture, 1/3-cup of the room-temperature water, and 1

cup of the bread flour and stir 4 minutes. Cover bowl with plastic

wrap. Let sponge stand at cool room temperature for at least 12 hours

and up to 1 day.



To Make Bread:



In a small bowl stir together yeast and milk and let stand 5 minutes,

or until creamy. In bowl of a standing electric mixer fitted with

dough hook blend together milk mixture, sponge, water, oil, and flour

at low speed until flour is just moistened and beat dough at medium

speed 3 minutes. Add salt and beat 4 minutes more. Scrape dough into

an oiled bowl and cover with plastic wrap. Let dough rise at room

temperature until doubled in bulk, about 1-1/2 hours. (Dough will

be sticky and full of air bubbles.) Have ready a rimless baking sheet

and 2 well-floured 12 x 6-inch sheets of parchment paper. Turn dough

out onto a well-floured work surface and cut in half. Transfer each

half to a parchment sheet and form into an irregular oval about 9

inches long. Dimple loaves with floured fingers and dust tops with

flour. Cover loaves with a dampened kitchen towel. Let loaves rise at

room temperature until almost doubled in bulk, 1-1/2 to 2 hours. At

least 45 minutes before baking ciabatta, put a baking stone or

4 to 6 unglazed "quarry" tiles arranged close together on oven rack in

lowest position in oven and pre-heat oven to 425F (220 degrees C).

Transfer 1 loaf on its parchment to baking sheet with a long side of

loaf parallel to far edge of baking sheet. Line up far edge of baking

sheet with far edge of stone or tiles, and tilt baking sheet to slide

loaf with parchment onto back half of stone or tiles. Transfer

remaining loaf to front half of stone or tiles in a similar manner.

Bake ciabatta loaves 20 minutes, or until pale golden. With a

large spatula transfer loaves to a rack to cool.

Makes 2 - 10-inch long oval loaves.







Ciabatta





Sponge:



1-1/2 cups bread flour

1 cup water

1/4 teaspoon active dry yeast



Mix the sponge ingredients in a small bowl or in the pan of your

bread machine until well combined. Let the sponge rest overnight,

covered, or for up to 15 hours.



Dough:



sponge (from above)

1 teaspoon instant yeast

1-1/2 cups ounces) bread flour

1-1/2 teaspoons salt

1-teaspoon sugar

1 tablespoon nonfat dry milk

1/4 to 1/2 cup water

2 tablespoons olive oil



Mixer Method:



Place all of the dough ingredients into the bowl of your mixer, and

beat it at medium speed, using the flat beater, for 5 to 8 minutes.

The dough will never completely clear the sides of the bowl, though

it'll begin to acquire some shape. Cover the bowl with plastic wrap,

and allow the dough to rise for 1 to 1-1/2 hours. It will get very

puffy.



ABM Method:



Place all of the ingredients into the pan of bread machine, program

machine for Manual or Dough, and press Start. Examine the dough about

10 minutes before the end of the second kneading cycle, it should be

very tacky, but should be holding its shape somewhat. Adjust the

dough's consistencywith additional flour or water, as necessary. Allow

the machine to complete its cycle.



Transfer the dough to a well-oiled work surface. Lightly grease a

large cookie sheet, and your hands. using a bench knife or your

fingers, divide the dough in half. Handling the dough gently, stretch

it into a log about 10 inches long, and place it on the baking sheet.

Flatten the log with your fingers until it's about 10 inches long and

4 to 5 inches wide.

Repeat with the remaining piece of dough. Lightly cover the dough with

heavily oiled plastic wrap, and allow it to rise for 1 hour; it'll

become quite puffy.

Oil your fingers, and gently poke deep holes all over the dough.

Re-oil the plastic wrap, re-cover the dough and allow it to rise for

an additional hour. Dust the dough very lightly with flour. Bake it in

a preheated 425°F oven, throwing four or five ice cubes on the floor

of the oven as you put the bread in. Allow the ciabatta to bake for 20

to 25 minutes, or until it's golden brown. Turn off the oven, remove

the ciabatta from the baking sheet, and return it to the oven,

propping the oven door open a couple of inches with a folded-over

potholder. Allow the ciabatta to cool completely in the oven, this

will give it a very crisp crust.



Yield: 2 ciabatta, about 4 large servings each.



Usual caveats,





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