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Ciabatta bread it is very special to me. It remind me the time as a little girl, this is the bread we use to eat, my grandmother baking in the kitchen and I remember as a picture hooked in time, as I was singing... I was on a wooden horse and my grandmother baking... the perfect picture...
I didn't know that time how it was called, but seeing it in this book that we follow “The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread” By Peter Reinhart, the recipe it is exactly as I remember.... crunchy and big holes in it!
Ciabatta in Italian means slipper and this is because the flat, bulky bread remind you as a slipper. In Romanian, (which is a Latin language) “CIUBOTA” means the same thing and this is how I remember easily the name of this bread.
Today, after I learn a lot about Sourdough bread from “King Arthur flour Center” and I have a starter from them, that I maintain and care for, I am going to use it for ciabatta bread, instead of using poolish.
- 3 ¼ cups sourdough starter
- 3 cups unbleached white flour
- 2teaspoons salt
- 1 ½ teaspoons yeast
- ¾ cups warm water. NOTE: I read in the “Bread Apprentice book” that if I add ¼ oil + ½ cup water this way the dough will be softer and tender that all water-only version.
You knead the dough until become nice and silky. I use for this task the bread machine, or the stand-up mixer. Leave to rest 5-10 minutes.
It is very sticky dough.
You should use a lot of flour and/or grease on your hand. You shape this dough in a very special shape: Cut the dough in 2 and each piece stretch long on the margins, your hand should be full of grease or a lot of flour, on the bench and on your hands in order to manage this sticky dough.
Carefully fold in three, one on top of each other, so you have a long shape, flat bread.
Put corn meal on the cooking sheet which is lined with parchment paper. Or you can make a “bed” of a folded towel.
You keep the dough covered, 30-40 minutes, to rise.
After this time, slide on the baking stone, or put the parchment cookie sheet, to bake.
The oven should be pre-heated to 500F; put the bread into it and from time to time spray the oven walls with water, quickly, to steam the oven. You should repeat this process 4-5 times during the first 10 minutes, at 500F.
After that you rotate the breads, and cool the oven to 450F for 10-20 more minutes, without using the steam method.
The bread should be nice, brown, and very hard on the back, and should sound hollow when you knock it with your finger. The more precise way would be if you have 200F inside of the loaf.
BONE APPETITE! or as we say in Romanian, "pofta buna "!!