Recipe: Ciabatta (Italian Slipper: Bread) recipe for Carole/PA

CIABATTA (ITALIAN "SLIPPER" BREAD)
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. Tiles are also available at the above sources as well as at many tile stores listed in the Yellow Pages.

For sponge
1/8 teaspoon active dry yeast
2 tablespoons warm water (105 115 F.)
1/3 cup room-temperature water
1 cup bread flour*

For bread
1/2 teaspoon active dry yeast
2 tablespoons warm milk (105 115 F.)
2/3 cup room-temperature water
1 tablespoon olive oil
2 cups bread flour*
1 1/2 teaspoons salt

*available at many supermarkets and by mail order from The Baker's Catalogue, tel. (800) 827-6836

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 or 4 to 6 unglazed "quarry" tiles (see note, above) arranged close together 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.

Makes 2 loaves.


Gourmet
March 1998