My husband who is fond of different forms of breads, occasionally gets Ciabatta (pronounced as cha-baata). As per Wiki, this is a relatively new bread from Italy which has gained popularity because of its crispy top and a chewy interior.
Owing to the interest shown in the store bought Ciabatta, I had to bake it at home. That is how we have C for Ciabatta for today.
Since this bread needs a starter called Biga, the process of making the bread has to start a day prior. I found that aspect a little tedious but I learnt during the process that baking bread is all about patience, patience and more patience.
I also learnt that the breads need to cool down a bit before they are sliced. In my over enthusiasm I sliced the bread too early and improperly and now the typical porous texture of the bread is not visible in the pictures. I am sure I am going to bake this bread more often (of course after this marathon!) and I shall update the pictures (fingers crossed).
The previous posts in this series are here for reference..
A for An Pan - A Sweet Bread From Japan
B for Broa - A Rustic Bread From Portugal
Recipe Source here
For the Sponge or Biga -
Bread flour 1 cup
Water 1/3 cup
Active Dry Yeast 1/8 tsp
Warm Water 2 Tbsp
For the Bread -
Bread Flour 2 cups + more for dusting
Warm Water 2/3 cup
Salt 1 1/2 tsp
Olive Oil 1-2 Tbsp
Warm Milk 2 Tbsp
Active Dry Yeast 1/2 tsp
Method Of Preparation -
To make the Sponge -
In a small mixing bowl, stir together the yeast and the warm water and let stand 5 minutes, or until frothy.
In a bowl stir together yeast mixture, warm water, and bread flour.
Knead to make a soft dough. Cover with cling wrap and Let sponge stay at cool room temperature for at least 12 hours and up to 1 day. (I left it for 18 hours)
To Make the Bread -
In a small bowl stir together yeast and milk and let stand 5 minutes, or until frothy.
In the bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, flour and salt.
Mix until smooth and elastic, about 8 minutes. Remove the dough into an oiled bowl and cover with plastic wrap.
Let the dough rise in a warm place for about 2 hours or so. After the dough is sticky and full of bubbles, punch the dough and divide into two equal portions.
Make irregular oval shapes with each of the portions and place them on a parchment paper.
Dust the tops of the loaves with flour and make dimples with your fingers.
Cover with a clean moist towel and let it rise for another 2 hours.
Preheat the oven to 450 °F.
Place the loaves in the oven and bake for about 22 minutes until they are golden brown.
Remove from the oven and let them cool on a wire rack.
Slice and enjoy.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
Makes 2 loaves