Ciabatta loaves (breadmaker dough, oven bake)
This recipe needs advance preparation!
This recipe is basically the same recipe as parmesan ciabatta, but without the cheese!
- 2nd dough
- 1/2 teaspoon easy-bake dried yeast
- 125g strong white bread flour
- 115g plain flour
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 30ml milk
- 150ml water
Preheat your oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour] and leave it at this temperature fr an hour before baking.
- Add the ingredients for the first dough to the breadmaker pan in the order in which they are given.
- For Panasonic SD253 and most breadmakers, set to 'Basic Dough'.
- For the Panasonic SD-ZB2502 automatic breadmaker set to menu option 16, basic dough.
- When when the cycle has finished, switch off the machine and leave to rest at room temperature for about 18 hours.
- Add the ingredients for the second dough to first dough in the breadmaker pan in the order in which they are given.
- Set to 'French Dough' Panasonic SD-ZB2502: option 21 - 3 hours 35 mins.
- The dough should be quite sticky when finished.
- Turn out onto a lightly floured pastry mat or board and cut the dough into two.
- Shape each piece into oblongs of about 25cm each on baking trays or stones, which have been dusted with flour or semolina.
- Cover with a damp tea-towel and leave to rise in a warm place until the dough has doubled in size.
- Preheat the oven to 220° C (425° F - gas 7) and keep it hot for one hour before baking.
- Shake the risen loaves onto a pre-heated oven tray or pizza stone andBake the bread for about 20 minutes until golden brown.
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