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Ciabatta Italian Bread
This
rustic Italian bread is unique. The dough is so wet that you don’t
even shape the loaf—just scrape it onto the baking pan into any
interesting shape. The resulting loaf is flat and irregular; Ciabatta
in Italian means “old slipper”. The extra moisture in the
dough creates an open, unusual crumb. The bread is baked in a steamy
environment, which creates a wonderful chewy crust. We hope you enjoy
this authentic Italian bread.
Note: Each step in the mixing of this bread is simple and straightforward but to develop the texture, the dough must rise three times. Please allow up to three hours for rising.
Ingredients
For the sponge:
2 2/3 cups warm
water (about 105 degrees)
1 7-gram Yeast
packet
2/3 cup olive oil
4 cups bread flour
1 teaspoon dough
conditioner
2 cups bread flour
1 tablespoon salt
1 tablespoon flour
(for dusting)
cornmeal to dust the pan
Directions
1. Place about
1/3 cup of the warm water in the mixing bowl of your stand type mixer,
add the yeast, and stir to dissolve. Add the remaining warm water, the
oil (at room temperature), the four cups of bread flour, and the dough
conditioner. Using your stand-type mixer and dough hook, mix for five
minutes or until the dough is smooth and elastic.
2. Remove the dough hook, cover with plastic wrap, and let stand until
doubled—about one hour. (Since this dough is very sticky, grease
the plastic wrap if it will come in contact with the dough.)
3. Using your dough hook, stir down the risen dough and add the remaining
two cups of bread flour and salt. Continue mixing for about four minutes
or until the dough again becomes smooth. The dough will still be more
moist and stickier than the dough for most breads. Remove the dough
hook, cover, and let stand until doubled—about 45 minutes.
4. Lightly grease a sheet pan and sprinkle it generously with cornmeal.
5. Using a sharp knife, divide the dough in the bowl into halves and
gently scrape each half onto the floured pan to form two rough-hewn
loaves. To protect its structure and texture, do not shape or handle
the dough. Using the remaining tablespoon of flour and a sifter or strainer,
evenly dust the tops of the loaves.
6. Lightly cover the bread with plastic and set it aside to rise again.
When the loaf is nearly doubled in size, when it is still firm enough
to hold its shape, and when cracks appear in the dusted flour the bread
is ready for baking. The last rising should take about 45 minutes, depending
on temperature and altitude.
7. To create crusty loaves, you will need steam in the oven. Place a
large flat metal pan on the bottom rack of the oven to be used to hold
water and with which to create steam and condition the crust. (Since
high heat may distort the pan, the pan should not be expensive—an
old baking sheet is perfect.) Preheat the oven to 500 degrees.
8. Immediately before placing the bread in the oven, mist the sides
of the oven with water using a spray mister and then pour two cups of
hot water into the steam pan. Be very careful—steam can burn badly.
To avoid rising steam, pour the water in without holding your hand directly
over the pan. Wear an oven mitt and turn your face away from the escaping
steam both when you pour the water into the hot pan and later when you
open the oven.
9. Immediately place the loaves in the hot oven and quickly close the
door to retain the steam. Turn the temperature down to 425 degrees and
bake for fifteen minutes opening the oven after five minutes to mist
the walls again. After the bread has baked for fifteen minutes, reduce
the heat to 375 degrees. Continue baking for another 20 to 30 minutes
or until the crust is golden brown and the bread tests done. The interior
of the bread should reach 200 degrees. The bread must be hotter than
most breads to drive the moisture from the loaf. A moist bread will
not hold a crust well. (Since different ovens hold their heat differently,
you may need to adjust your baking time.) Cool completely on racks before
slicing.
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