Ciabatta
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
yeast, active dry
|
|
| 1 | cup |
sourdough starter
|
* |
| 1 ¼ | cups |
water
warm |
|
| ¾ | cup |
milk
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
salt
|
|
| 6 | cups |
unbleached all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
yeast, active dry
|
|
| 237 | ml |
sourdough starter
|
* |
| 296 | ml |
water
warm |
|
| 177 | ml |
milk
|
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
salt
|
|
| 1.4 | l |
unbleached all-purpose flour
|
|
Directions
Dissolve the yeast in the starter and water.
Let sit for 10 minutes to give the yeast a chance to get going.
Add the milk, olive oil and salt.
Stir in the flour, adding a cup at a time until you have a dough the consistency of drop-cookie batter.
Turn the dough out onto a lightly floured counter and knead it 10 to 15 minutes, adding more flour as needed until you have a dough that is smooth and satiny.
The dough should be on the slack side but not oozy; it needs to be able to hold its shape in the oven.
Place dough in an oiled bowl and cover with plastic wrap or a damp towel.
Place bowl in a warm spot and let it rise for 1½ to 2 hours, or until doubled in size.
Punch down dough to expel air bubbles and turn it onto a lightly floured counter.
Knead dough gently and divide it into three pieces.
Form the loaves into torpedo shapes and place on parchment -lined baking sheets.
Slash tops of loaves and cover them with a damp towel.
Let loaves rise until they look swollen, about 30 minutes.
While loaves are rising, preheat oven to 425℉ (220℃).
Brush or spray loaves with water.
Bake for 10 minutes, brushing or spraying the loaves with water two more times.
Turn the oven to 375℉ (190℃) and bake for 25 more minutes.
