Tuesday, June 16, 2009

Homemade Ciabatta

I will say it now and here: I just can't get it right, no matter what I do, I can't get that big hole crumb. Ok maybe, I can, but Somehow I am not 100% satisfied. The bread tastes very good, but you know how it feels when you were hoping to get something and you don't ...
I have tried different recipes, different techniques, it just doesn't turn out like CIABATTA. But it makes a very nice sandwich bread though.
Ok, here are the ingredients:

For the Biga:
1/4 teaspoon instant yeast
1/2 cup water
1 and 1/2 cup AP flour

For the Dough:
2 cups AP flour
1 teaspoon instant yeast
2 teaspoons dry milk
1 teaspoon salt
3/4 cup water (and 3 TBSP more)
1 TBSP olive oil

Mix the Biga ingredients in a medium size bowl, cover and let sit overnight (it needs to ferment at least 12 hours).
The next day prepare a mixing bowl or the bowl of your electric mixer.
Using your fingers, pull small pieces of the Biga and transfer them into the empty bowl.
Add the Ingredients for the Dough one at a time, making sure you add the flour at the end and beat slowly for about 3 minutes.
Now using your dough hook, mix for 10 more minutes, on medium speed.
Transfer to a large greased bowl, cover and let rise for 3 hours, gently deflating it and turning it over every 45 minutes.
Now that the rising time is over, transfer the dough to a lightly greased work surface and divide it in half using a sharp cutting utensil.
Flour your hands and shape each piece of dough into a log, then transfer it to a baking sheet lined with parchment paper and then flatten it with your palms into a 10x4 inch oval.
Now that you have the dough shaped, cover with greased plastic wrap/foil and set aside to rise for 3 hours.
About 30 mins before baking, preheat the oven to 425 F.
Bake the bread for 25 mins or until they reach 210 F internal temperature.
Remove from the baking sheet and let cool in the oven with the door open a few inches.

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