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Farm Kitchen:  Italian artisanal breads = YUM!  |
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Annika
True Blue Farmgirl
5602 Posts
Annika
USA
5602 Posts |
 Posted - Sep 03 2011 : 6:51:39 PM
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I love to bake bread. To me there is something so basic and earthy about the whole process. It always makes me feel connected to my kitchen and is just refreshing to the soul. So my latest craze is Italian country breads...they are really quite easy and soo soo good...My hubby always haunts the kitchen when I'm baking and pounces on the loaves the minute they come out of the over  .
I love Ciabatta for its lovely crust and soft interior, and I will be so happy if I can bake decent loaves of my own instead of buying it.
I'm starting the sponge tonight and we'll see how this one comes out!
I thought I'd share the recipe that I plan to use. Its a really beautiful bread and disappears so fast from the table 
Ciabatta (Italian "Slipper" Bread) Gourmet | March 1998
The ciabatta does require a simple sponge but it takes only a few minutes to put together the day before making the bread. Though the dough for ciabatta is very wet and sticky, resist the temptation to add more flour.
For this recipe you will need a baking stone or unglazed "quarry" tiles. Baking stones are available at cookware shops and by mail order from The Baker's Catalogue, tel. (800) 827-6836.
Yield: Makes 2 loaves
ingredients
For sponge:
1/8 teaspoon active dry yeast
2 tablespoons warm water (105°#8208;115° F.)
1/3 cup room-temperature water
1 cup bread flour
For bread:
1/2 teaspoon active dry yeast
2 tablespoons warm milk (105°#8208;115° F.)
2/3 cup room-temperature water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt
preparation
Make sponge:
In a small bowl stir together yeast and warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, room-temperature water, and flour and stir 4 minutes. Cover bowl with plastic wrap. Let sponge stand at cool room temperature at least 12 hours and up to 1 day.
Make bread:
In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened and beat dough at medium speed 3 minutes. Add salt and beat 4 minutes more. Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.)
Have ready a rimless baking sheet and 2 well-floured 12- by 6-inch sheets parchment paper. Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425° F.
Transfer 1 loaf on its parchment to baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone or tiles in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. With a large spatula transfer loaves to a rack to cool.
Enjoy!
Annika
Farmgirl & sister #13
Simplicity is the ultimate sophistication. ~Leonardo DaVinci
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henlady35904
True Blue Farmgirl
295 Posts
Kim
Gadsden
Alabama
USA
295 Posts |
Posted - Sep 03 2011 : 8:34:52 PM
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Annika, thanks for the recipe. Ciabatta is one of my favorites makes a Great sandwich. Can't wait to try it.
Farmgirl Sister #2667 |
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kristin sherrill
True Blue Farmgirl
11303 Posts
kristin
chickamauga
ga
USA
11303 Posts |
Posted - Sep 05 2011 : 11:49:26 AM
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I just made a copy of this. I love this bread and am going to try making it. Thanks so much!
Kris
Happiness is simple. |
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Annika
True Blue Farmgirl
5602 Posts
Annika
USA
5602 Posts |
Posted - Sep 05 2011 : 3:06:45 PM
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It is yummy! Quite hot here but I baked them anyway! They go grrreat with bit of mild olive oil and a bit of balsamic vinegar 
Annika
Farmgirl & sister #13
Simplicity is the ultimate sophistication. ~Leonardo DaVinci
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henlady35904
True Blue Farmgirl
295 Posts
Kim
Gadsden
Alabama
USA
295 Posts |
Posted - Sep 12 2011 : 6:57:50 PM
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Annika, I'm not quite sure if you keep the parchment paper under bread while baking? Thanks
Farmgirl Sister #2667 |
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Annika
True Blue Farmgirl
5602 Posts
Annika
USA
5602 Posts |
Posted - Sep 12 2011 : 7:15:19 PM
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Hi Kim, yes you do. Be sure it is baking parchment, which is specially made to be heat resistant and provides a non stick surface for the bread to bake on.
Annika
Farmgirl & sister #13
Simplicity is the ultimate sophistication. ~Leonardo DaVinci
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Farm Kitchen: Italian artisanal breads = YUM! |
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Italian artisanal breads = YUM!
