Ciabatta (Italian Bread)
Recipe Number: 698
Contributor: charm
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Serves:
2 loaves
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
Sponge:
1 1/2 cups unbleached all-purpose flour
1 cup water
1/4 teaspoon instant active (not rapid rise) yeast
Mix together the ingredients and let them rest overnight in a covered bowl at room temperatur |
Dough:
Take Sponge and add:
1 teaspoon yeast
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp salt
1 tsp. sugar
1/4 cup water
1/8 cup olive oil
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| Cooking
Instructions: |
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. Form on oiled baking sheet.
Let rise until light and bubbly, using your fingers poke indentations in the dough all over about 1.2 way through the rising period.
Bake in a preheated 450? 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.
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