Ciabatta
Use this simple and authentic ciabatta recipe to make this delicious white Italian bread. It's hard to stop eating it!
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Makes: 2 loaves
Ingredients For the biga starter
For the dough
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Instructions
Prepare the biga
- Add the yeast to the water and allow to stand for 10 minutes for the yeast to activate.
- Place the flour in a bowl and add the yeast/water mixture a bit at a time, mixing well between each addition.
- Add enough water to make a firm dough. Knead on a floured surface for 5 minutes.
- Place the dough in a lightly oiled bowl, cover and leave overnight.
Prepare the dough
- Add the yeast to the water and allow to stand for 10 minutes for the yeast to activate.
- Add the yeast/water mixture to the biga and mix well until the slurry is smooth. A whisk sometimes helps with this.
- Mix in the milk. Gradually add the flour, mixing with you hand between additions.
- Once all the flour has been added the dough should be really sticky. Add the salt and olive oil and mix well.
- Place the dough into a clean oiled bowl, cover and leave in a warm place to double in size (1-2 hours).
- Generously flour 2 baking sheets and pour half the dough onto each sheet. Do NOT knock the dough back.
- Dust your hands with flour and pull the dough out into an elongated shape about 1" (2cm) in depth. Dust the dough with flour and leave in a warm place to rise for about half an hour - no need to cover the dough.
- Bake at 190°C/375°F fan oven, 220°C/430°F conventional oven for 20-25 minutes until golden brown.
- Transfer to a wire rack to cool.
Notes
The bread should have obvious holes in its structure. It is delicious on its own, dipped in olive oil, or toasted and rubbed with a cut clove of garlic.