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Ciabatta bread recipe: Difference between revisions
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|PrepTime = 15 hours | |PrepTime = 15 hours | ||
|CookTime = 20 minutes | |CookTime = 20 minutes | ||
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[[Ciabatta]] (''carpet slipper'') because of its shape, is an [[Italian]] [[White bread|white bread]] made with [[Wheat flour|wheat flour]] and [[Yeast|yeast]]. The [[Dough|dough]] for this loaf is quite wet, hence the 'collapsed' shape. | [[Ciabatta]] (''carpet slipper'') because of its shape, is an [[Italian]] [[White bread|white bread]] made with [[Wheat flour|wheat flour]] and [[Yeast|yeast]]. The [[Dough|dough]] for this loaf is quite wet, hence the 'collapsed' shape. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
|'''for the starter''' | |||
| ½ teaspoon [[Dried yeast|dried yeast]] | | ½ teaspoon [[Dried yeast|dried yeast]] | ||
| 150 ml tepid water | | 150 ml tepid water | ||
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| ½ teaspoon [[Honey|honey]] | | ½ teaspoon [[Honey|honey]] | ||
| 150g [[Strong white flour|strong white flour]] | | 150g [[Strong white flour|strong white flour]] | ||
|'''for the dough''' | |||
| ½ teaspoon [[Dried yeast|dried yeast]] | | ½ teaspoon [[Dried yeast|dried yeast]] | ||
| 350g [[Strong white flour|strong white flour]] | | 350g [[Strong white flour|strong white flour]] | ||
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===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
|'''Starter''' | |||
| In a very large bowl, sprinkle the [[Yeast|yeast]] into 150 ml of water mixed with 3 tablespoons of [[Milk|milk]]. | | In a very large bowl, sprinkle the [[Yeast|yeast]] into 150 ml of water mixed with 3 tablespoons of [[Milk|milk]]. | ||
| Leave for 10 minutes then stir in the [[Honey|honey]] | | Leave for 10 minutes then stir in the [[Honey|honey]] | ||
| Mix in 150 g of [[Strong white flour|strong white flour]] to make a fairly loose [[Batter|batter]] | | Mix in 150 g of [[Strong white flour|strong white flour]] to make a fairly loose [[Batter|batter]] | ||
| Cover with a damp [[Tea-towel|tea-towel]] and leave in a [[Warm place|warm place]] for 12 hours | | Cover with a damp [[Tea-towel|tea-towel]] and leave in a [[Warm place|warm place]] for 12 hours | ||
|'''Dough''' | |||
| In a small bowl sprinkle ½ teaspoon of [[Dried yeast|dried yeast]] into 240 ml of tepid water, together with ½ teaspoon of [[Olive oil|olive oil]]. Give it a quick stir then leave for 10 minutes to dissolve | | In a small bowl sprinkle ½ teaspoon of [[Dried yeast|dried yeast]] into 240 ml of tepid water, together with ½ teaspoon of [[Olive oil|olive oil]]. Give it a quick stir then leave for 10 minutes to dissolve | ||
| Add this mixture to the large bowl together with 350 g of [[Strong white flour|strong white flour]] and 1.5 teaspoons of fine [[Sea Salt|sea salt]] | | Add this mixture to the large bowl together with 350 g of [[Strong white flour|strong white flour]] and 1.5 teaspoons of fine [[Sea Salt|sea salt]] | ||
| Using a wooden spoon, beat this mixture for at least 5 minutes until fully combined | | Using a wooden spoon, beat this mixture for at least 5 minutes until fully combined | ||
| Use a silicone [[Spatula|spatula]] to collect the [[Dough|dough]] residue from the edge of the bowl, cover with a damp cloth and leave for 3 hours in a [[Warm place|warm place]] until doubled or trebled in size | | Use a silicone [[Spatula|spatula]] to collect the [[Dough|dough]] residue from the edge of the bowl, cover with a damp cloth and leave for 3 hours in a [[Warm place|warm place]] until doubled or trebled in size | ||
|'''Proving''' | |||
| Be very gentle at this stage as we don't to ''knock the [[Dough|dough]] down | | Be very gentle at this stage as we don't to ''knock the [[Dough|dough]] down | ||
| Generously [[Flour|flour]] 2 [[Baking|baking]] sheets and have a small bowl with extra flour for your hands | | Generously [[Flour|flour]] 2 [[Baking|baking]] sheets and have a small bowl with extra flour for your hands | ||