Ciabatta
Baking a perfect ciabatta can be a daunting task. You have to plan ahead, make a starter the day before and prepare for a lot of proving and knocking back.
This version of the ‘Italian Slipper” is dead easy and almost foolproof. It is much easier than the conventional method and the end result is as good as any intricate and original recipe for this well known bread.
The dough of this recipe is very wet and difficult to handle - so just 'pour' it onto the baking tray and lightly shape it with well floured hands. It will take care of itself and reward you with a perfect result - as good as any Italian Mama could possibly wish for.
This version of the ‘Italian Slipper” is dead easy and almost foolproof. It is much easier than the conventional method and the end result is as good as any intricate and original recipe for this well known bread.
The dough of this recipe is very wet and difficult to handle - so just 'pour' it onto the baking tray and lightly shape it with well floured hands. It will take care of itself and reward you with a perfect result - as good as any Italian Mama could possibly wish for.
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Ingredients:
500 gr cake flour 500 ml water 10 gr instant yeast 10 gr salt extra flour for sifting _____________________________________________________________________________________ |
Method:
Preheat oven to 220°. Place all the ingredients in your food processor and use the K Beater. Mix at full speed for about 10 minutes until a ball forms. Allow to prove for 30 minutes in the mixing bowl in a warm place. Sift a thick layer of flour on a prepared (Spry ‘n Cook) baking sheet. Pour dough gently onto prepared baking sheet and shape bread lengthwise with your hands dipped in flour. Makes one large or two medium sized ciabatta’s. Place immediately into the oven and bake for 20-25 minutes until golden brown and done. |