You know what I mean!! Ciabatta……The most divine of the Italian breads.
So simple but so delicious…
Be aware you need to start this the day before and you really need to have a mixer.
What will you need???
Patience……………lots of patience 🙂 and don’t be tempted to add more flour:)
This is a very wet dough so be warned and don’t freak out.
2 cups of Biga (made 24 hours before) see recipe at end.
3 and 1/2 cups of Strong bread flour.
1 tsp yeast.
1/2 tsp sugar.
1 cup of warm water.
2 Tbsp Olive oil.
1/4 cup of warm milk.
Pinch of salt.
You don’t need to use the sugar, I just like to feed the yeast a little.
Warm milk and dissolve sugar in milk and stir in yeast until dissolved.
Place in hot water cupboard until creamy and frothy, usually 15 minutes.
Place cold biga in mixing bowl and put in water, oil and yeasty mixture, mix until well combined.
Change to dough hook and add in flour and salt.
Mix well and allow dough to knead with dough hook for 5 -6 minutes.
Place wet dough in oiled bowl, cover and leave in warm place to rise for 90 minutes.
Remove from bowl onto a well floured area and divide the dough into 2 pieces
Place dough on the baking tray with baking paper that is floured or scattered with cornmeal.
Shape the dough into a cylinder shape and pull it out until it is like the rectangle you want.
This is not a firm dough ok, and it is almost too slippery but as long as it has form, it will be fine.
Poke the dough with your fingers all over the top as you don’t want it to rise too much.
Cover with damp tea towel and leave for 90- 120 minutes or until big and bubbly.
It will probably look like it hasn’t risen at all but that’s ok, it will rise some on baking and it’s not really a big metre high bread.
30 minutes before the dough is ready, pre heat the oven to 220 Celsius.
Place baking tray at the bottom of the oven and get a cup of hot water ready to pour in it later.
Remove dough from warm place on their trays and place in the oven, pouring hot water into the tray at the bottom asap and closing the oven door.
Bake for 20-30 minutes.
Remove from oven when lightly golden brown and hollow sounding when tapped on the bottom.
Cool on wire racks.
Slice and Enjoy, Enjoy and Enjoy!!
mmmmmmm with avocado and tomato and a sprinkle of pepper………..Bliss.
Biga- makes 2.5 cups.
1/4 tsp yeast
1 cup of water warm
2 and 1/4 cups of strong bread flour.
Warm water and dissolve yeast in it.
Cover and place in warm area allowing the yeast to get creamy/frothy.
Add in flour and combine well.
Cover and place in room temperature area for 12-24 hours.
The longer you leave it, the more taste the bread will have BUT don’t leave it over 24 hours for this.
This will become very sticky and wet.
Recipes adapted from Carol Fields “the Italian Baker” 2nd Ed, 2011.