Ciabatta (Italian Bread)
Recipe Number: 698
Contributor: charm Rating: 10.00 based on 1 votes
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Serves:
2 loaves
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy Print
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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
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.
