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Ciabatta bread recipe: Difference between revisions
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{{recipesummary | {{recipesummary | ||
|TotalCalories = 1854 | |||
|PortionCalories = 231 | |||
|DatePublished=4th July 2016 | |DatePublished=4th July 2016 | ||
|Author=Chef | |Author=Chef | ||
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[[Image:Ciabatta bread recipe loaves proving.jpg|thumb|300px|right|Loaves proving]] | |||
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===Variations=== | ===Variations=== | ||
If using fresh [[Yeast|yeast]], use 2.5 g of fresh yeast for the [[Starter|starter]] and 2.5 g of fresh yeast for the [[Dough|dough]] | If using fresh [[Yeast|yeast]], use 2.5 g of fresh yeast for the [[Starter|starter]] and 2.5 g of fresh yeast for the [[Dough|dough]] | ||
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* [[Parmesan ciabatta]] | * [[Parmesan ciabatta]] | ||
==Chef's notes== | ==Chef's notes== | ||
'''Using a breadmaker:''' | |||
Kneading this mixture with a wooden spoon was hard work to say the least. The second time I made these, I transferred the dough mixture to our [[Panasonic SD-ZB2502 automatic breadmaker]] for the kneading process. I set it to pitta bread (22) and let it run for 10 minutes, then switched it off and left for 3 hours to rise. It was easy to ''pour'' the dough onto the baking sheets, using a knife to cut the dough. | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||