Ciabatta Bread

Ciabatta Bread

I have made this bread because of friends in my forum, they're talking about this bread. Some people made it and show me in my forum. It's look nice, so I wanted to try and see how is the bread. Please read the recipe until clear and then you can start making this bread ;-)







I found the recipe from http://www.trinigourmet.com/index.php/ciabatta-bread/ and thanks! for sharing the recipe.


Ciabatta Bread Recipe:
Makes 2 loaves

Ingredients:

1/8 teaspoon active dry yeast
2 tablespoons warm water
1/3 cup warm water
1 cup bread flour
1/2 teaspoon active dry yeast
2 tablespoons warm water
1 tsp brown sugar
2/3 cup warm water
2 tablespoons olive oil
2 cups bread flour
1 1/2 teaspoons salt
Wholewheat flour for dusting

Directions:

1. To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy.
2. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour.
3. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for 24 hours.
4. To Make Bread: In a small bowl stir together yeast, warm water and sugar and let stand 5 minutes, or until creamy.
5. In bowl of a standing electric mixer fitted with dough hook blend together yeast mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. The dough should be relatively firm at this point and clear the sides of the bowl. If it’s not gradually add more flour (by the 1/4 cup) until it forms as described.
6. Scrape dough into an oiled bowl and cover with plastic wrap.
7. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.)
8. Turn dough out onto a well-floured work surface and cut in half.
9. Transfer each half to a greased baking sheet sprinkled with cornmeal and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with wholewheat flour.
10. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
11. At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
12. Bake ciabatta loaves 15-20 minutes, or until pale golden.
13. Cool loaves on a wire rack.