How to Make Ciabatta Bread
Dissolve 1/4 tsp., Allow the water/yeast mixture to stand for 10 minutes. , Remove 1 tsp., Add 2 cups (16 oz.), Knead together until well mixed., Mix together 2 1/4 cups (18 oz.), Stir in the biga and 2 1/4 cups (18 oz.), Put the dough on a clean...
Step-by-Step Guide
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Step 1: Dissolve 1/4 tsp.
(1.25ml) of yeast into 1 cup (8 oz.) of lukewarm water, approximately 110 degrees F (43 degrees C). -
Step 2: Allow the water/yeast mixture to stand for 10 minutes.
, (1.25ml) of the water/yeast mixture and add it to 3/4 cup (6 oz.) of clean water.
Discard the rest of the original water/yeast mixture. , of flour and 1/4 cup (2 oz.) of whole wheat and/or rye flour to the fresh water/yeast mixture. , This is the starter dough, also called biga.
Set this aside for 24 hours at room temperature. , of flour, 1 tsp. (5ml) of yeast and 2 1/4 tsp. (11.25ml) of salt in a bowl. , of lukewarm water, approximately 110 degrees F (43 degrees C). , The dough will be sticky, but do not add flour.
Instead put some olive oil on your hands for easier kneading. ,,, A pantry or cabinet would be a good place to store it. ,,, Use care not to flatten the dough, but gently stretch it to about twice it's size. , Use care when handling the dough.
You do not want to deflate the air pockets that formed in the dough while rising. , Give the dough another hour to rise. ,,,,,, -
Step 3: Remove 1 tsp.
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Step 4: Add 2 cups (16 oz.)
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Step 5: Knead together until well mixed.
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Step 6: Mix together 2 1/4 cups (18 oz.)
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Step 7: Stir in the biga and 2 1/4 cups (18 oz.)
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Step 8: Put the dough on a clean surface and knead it for 5 minutes.
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Step 9: Oil a large bowl and add the dough.
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Step 10: Turn the dough a few times until it is coated in oil.
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Step 11: Use plastic wrap to cover the bowl and set it in a warm place
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Step 12: free from drafts.
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Step 13: Let the dough rise for about 3 hours or until it doubles in size.
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Step 14: Place the dough onto a surface that has been generously floured.
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Step 15: Divide the dough in half.
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Step 16: Fold each piece of dough into thirds
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Step 17: as though you were folding a letter.
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Step 18: Place both folded pieces gently onto a floured bread cloth and sprinkle with flour.
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Step 19: Preheat the oven to 450 degrees F (232 degrees C) after the dough has set for about 45 minutes.
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Step 20: Put a baking stone or baking sheet onto the center rack of the oven to heat up for the remaining 15 minutes while the dough continues to rise.
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Step 21: Lay both pieces of dough onto the warmed baking stone or baking sheet.
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Step 22: Bake for 35 to 45 minutes or until browned.
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Step 23: Cool and enjoy.
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Step 24: Finished.
Detailed Guide
(1.25ml) of yeast into 1 cup (8 oz.) of lukewarm water, approximately 110 degrees F (43 degrees C).
, (1.25ml) of the water/yeast mixture and add it to 3/4 cup (6 oz.) of clean water.
Discard the rest of the original water/yeast mixture. , of flour and 1/4 cup (2 oz.) of whole wheat and/or rye flour to the fresh water/yeast mixture. , This is the starter dough, also called biga.
Set this aside for 24 hours at room temperature. , of flour, 1 tsp. (5ml) of yeast and 2 1/4 tsp. (11.25ml) of salt in a bowl. , of lukewarm water, approximately 110 degrees F (43 degrees C). , The dough will be sticky, but do not add flour.
Instead put some olive oil on your hands for easier kneading. ,,, A pantry or cabinet would be a good place to store it. ,,, Use care not to flatten the dough, but gently stretch it to about twice it's size. , Use care when handling the dough.
You do not want to deflate the air pockets that formed in the dough while rising. , Give the dough another hour to rise. ,,,,,,
About the Author
Andrew Ramos
Enthusiastic about teaching practical skills techniques through clear, step-by-step guides.
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