Your'e going to try my last bread - ciabatta. I must admit that I've tried before and it was ok. But surely something was missing. Something was wrong. Do you know how. You can not finger on it, but you know ... Not true! Well, I thought yesterday and I want to share with you the results. Ciabatta!
For the uninitiated, is a classic Italian ciabatta bread, which requires a pre-fermentation and careful management. When you're doneright, is baked with a crust (so soft when it gets cold) and a soft, slightly hard, slightly rough, interior is absolutely delicious. And 'perfect for sandwiches and in fact, if for a perfect bread for, say, a steak sandwich were looking for, this would be. Jamie Oliver, in his first book, The Naked Chef, a recipe for the best steak sandwich ever possible. I'm serious! You should have this book for this recipe! OK, maybe I am getting really excited becausea lot of great recipes. But his choice of bread for the sandwich is just that the power strip.
The Italian word translates freely as "mules". You know the old house-broken shoes are so comfortable. Ciabatta is from the north of Italy, Lake Como. The recipe I'm writing now is actually a combination of two recipes. The methods I used for the most part King Arthur Flour Baker followed in The data Companion: The All-Purpose Baking Cookbook.I have this book before, because it is so comprehensive mentioned. These guys really know their stuff! However, I felt his pre-ferment (biga called) was too dry. And so I adopted and adapted the formula of baking bread in Peter Reinhard gave Apprentice: Mastering the Art of Extraordinary Bread, which uses a very wet dough. This recipe will be sitting all day or overnight, but do not worry, most of the dough and go through the fermentation and increasedProcess.
Here's what you need
for Biga (starter)
1 / 4 teaspoon dry yeast
1 cup water
1 1 / 2 cup flour
To begin, just mix all these ingredients, cover and let stand at room temperature for about 12 hours or overnight.
The next day ... add this to the fermented biga. Now it should be spicy and slightly sour smell. Even if you prefer, it is very difficult (this is our friend, the gluten) and verysticky.
1 teaspoon dry yeast
1 1 / 2 teaspoon salt
3 / 4 cups water
1 tbsp. Olive oil
2 cups flour
Mix everything together for 3 or 4 minutes in a stand-up mixer. The dough is too sticky and difficult to mix by hand, and we want it to be very "loose", so it remains moist. After mixing, place in a lightly oiled bowl, turn by hand with oil and cover. Now it should let go for 2 or 3 hours.
And 45 minutes later ... and more ... About every 45 minutes, very gentlyFold the dough to develop gluten, not for all the gas release, however. We want to CO2, because these bubbles are wonderful when we bake bread. About 45 minutes before cooking, line a baking sheet with parchment paper, and divide the dough into two halves. Driven gently with your fingers to form each half into a rough rectangle shape (the shoe) and leave footprints on each loaf with your fingers. Expected to fall now, until ready to cook.
After folding the dough soft and relaxesfor some it is now ready for cooking. About half an hour before the 'test' is finished, heat the oven to 425f (220C). Create ten minutes before baking, spray the inside of the oven with water to a smoking furnace. You should also cook spray a few times during the first 10 minutes. Bake the loaves for 25 minutes. They are golden brown and a hard crust.
Turn off the oven. Remove bread from pan and place on the grid. Then he opens the door a little 'and let theFresh bread in the oven. You will not regret it.
OMG, so good! Time for a sandwich steak! Bye for now.
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