HOW TO MAKE CIABATTA BREAD
MAKE POOLISH: MIX FLOUR, YEAST & WATER. COVER & LET REST 3-4 HOURS.
STEP 1
ADD WATER TO POOLISH.
STEP 2
STEP 3
ADD SALT & STIR BRIEFLY.
ADD FLOUR. STIR. COVER & LET SIT 30 MINUTES.
STEP 4
STEP 5
STRETCH & FOLD DOUGH. REPEAT 2X AT 30 MINUTE INTERVALS.
STEP 6
THIS "SLAP & FOLD" METHOD IS USEFUL WHEN HANDLING WET DOUGH.
STEP 7
2ND SET OF STRETCHES & FOLDS.
STEP 8
3RD & FINAL SET OF STRETCHES & FOLDS.
STEP 9
TRANSFER TO A STRAIGHT SIDED VESSEL. COVER. LET RISE UNTIL DOUBLED.
STEP 10
DEFLATE DOUGH.
STEP 11
RETURN DOUGH TO VESSEL. COVER. LET RISE IN FRIDGE FOR 12 HOURS.
STEP 12
SHAPE DOUGH INTO A TIGHT BALL.
STEP 13
DIVIDE DOUGH IN HALF & SHAPE EACH INTO A BALL.
STEP 14
PLACE DOUGH ON FLOURED SURFACE. COVER & LET REST 2.5 HOURS.
STEP 15
STRETCH DOUGH INTO RECTANGLE & TRANSFER TO PREPARED PAN.
STEP 16
BAKE 20-25 MINUTES OR UNTIL LOAVES ARE GOLDEN ALL AROUND.
STEP 17
LET COOL 20-30 MINUTES BEFORE SLICING.
ENJOY!
SIMPLE YEASTED CIABATTA BREAD!
ENJOY!
SO GOOD DIPPED IN OLIVE OIL OR SLATHERED WITH BUTTER.