Ciabatta
I got this from the youtube vlog "Food Wishes". They didn't weight out the flour so I adjusted slightly and I use bread flour. Please don't use all purpose flour. It will turn out amateurish if you do.
This recipe puts Whole Foods' bread to shame. It's easy too - anyone can make this. You don't need a Kitchen Aid mixer or any special tools except for a good quality aluminum cookie sheet, cooling rack, plastic wrap and a large bowl.
Okay, ideally you should use a digital scale to weigh the flour (they are inexpensive) and if you want to get super-professional results I would recommend buying a baker's couche - it's a piece of cloth that helps maintain the doughs shape as it rises.
This dough is a 75% hydration (480 grams water divided by 640 grams bread flour = 0.75)
640g bread flour (approx. 4 cups)
1/4 tsp yeast
1 1/2 tsp kosher salt
2 cups warm water (480 grams)
coarse cornmeal
Mix bread flour, yeast and kosher salt in a large bowl. Add the warm water. Mix and briefly kneed until it comes together. Remove the dough ball, clean the bowl out and put the dough ball back in the bowl. Cover with plastic wrap and let sit overnight 18 - 24 hours.
Dip your hands in water and fold the dough over itself. Dampen a wooden cutting board with water and cover with plastic wrap. Dust the plastic with flour then drop the dough onto the floured plastic.
Line a cookie sheet with aluminum foil or parchment paper and dust with cornmeal. Carefully transfer the dough to the cookie sheet, dust the top with flour, cover with plastic wrap and let rise for 2 hours.
Preheat an oven to 425F. Cook 35 - 45 minutes until nicely browned. In my oven it takes 40 minutes. Transfer the bread to a cooling rack and let sit for at least 30 minutes.
This recipe puts Whole Foods' bread to shame. It's easy too - anyone can make this. You don't need a Kitchen Aid mixer or any special tools except for a good quality aluminum cookie sheet, cooling rack, plastic wrap and a large bowl.
Okay, ideally you should use a digital scale to weigh the flour (they are inexpensive) and if you want to get super-professional results I would recommend buying a baker's couche - it's a piece of cloth that helps maintain the doughs shape as it rises.
This dough is a 75% hydration (480 grams water divided by 640 grams bread flour = 0.75)
640g bread flour (approx. 4 cups)
1/4 tsp yeast
1 1/2 tsp kosher salt
2 cups warm water (480 grams)
coarse cornmeal
Mix bread flour, yeast and kosher salt in a large bowl. Add the warm water. Mix and briefly kneed until it comes together. Remove the dough ball, clean the bowl out and put the dough ball back in the bowl. Cover with plastic wrap and let sit overnight 18 - 24 hours.
Dip your hands in water and fold the dough over itself. Dampen a wooden cutting board with water and cover with plastic wrap. Dust the plastic with flour then drop the dough onto the floured plastic.
Line a cookie sheet with aluminum foil or parchment paper and dust with cornmeal. Carefully transfer the dough to the cookie sheet, dust the top with flour, cover with plastic wrap and let rise for 2 hours.
Preheat an oven to 425F. Cook 35 - 45 minutes until nicely browned. In my oven it takes 40 minutes. Transfer the bread to a cooling rack and let sit for at least 30 minutes.
Comments
Post a Comment