Ciabatta (Cooking Light Annual Recipes 2004 - Cooking Light)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This bread gets its name from its shape; ciabatta is Italian for "slipper".

Ingredients

• 1 cup bread flour
• 1/2 cup warm fat-free milk (100° to 110°)
• 1/4 cup warm water (100° to 110°)
• 1 tablespoon honey
• 1 package dry yeast (about 2 1/4 teaspoons)
• 3 1/2 cups bread flour, divided
• 1/2 cup semolina or pasta flour
• 3/4 cup warm water (100° to 110°)
• 1/2 cup warm fat-free milk (100° to 110°)
• 1 1/2 teaspoons salt
• 1 package dry yeast (about 2 1/4 teaspoons)
• 3 tablespoons semolina or pasta flour, divided

Directions

1. To prepare sponge, lightly spoon flour into a dry measuring cup; level with a knife.
2. Combine 1 cup flour and next 4 ingredients in a large bowl, stirring well with a whisk.
3. Cover, chill 12 hours.
4. To prepare dough, let sponge stand at room temperature 30 minutes.
5. Lightly spoon 3 1/2 cups bread flour and 1/2 cup semolina flour into dry measuring cups, and level with a knife.
6. Add 3 cups bread flour, 1/2 cup semolina flour, 3/4 cup warm water, 1/2 cup warm milk, salt, and 1 package yeast to sponge, and stir well to form a soft dough.
7. Turn dough out onto a floured surface.
8. Knead until smooth and elastic (about 8 minutes), and add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
9. Divide dough in half.
10. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each into a 13 x 5-inch oval.
11. Place, 3 inches apart, on a large baking sheet sprinkled with 2 tablespoons semolina flour.
12. Taper ends of dough to form a "slipper".
13. Sprinkle 1 tablespoon semolina flour over dough.
14. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
15. Preheat oven to 425°.
16. Uncover dough.
17. Bake at 425° for 18 minutes or until loaves are lightly browned and sound hollow when tapped.
18. Remove from pan, and cool on a wire rack.

Yield: 2 loaves, 16 servings (serving size: 1 slice)