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79
Ciabatta
Yields: 2 Loaves
Ingredients for Sponge
16 oz. 00 flour or Italian-style flour
(app
rox. 3 1/4 cups)
.3 oz. instant yeast (2 teaspoons)
17 oz. water, lukewarm (2 1/4 cups)
.8 oz. olive oil (2 tablespoons)
Ingredients for Final Dough
.5 oz. salt (1 3/4 teaspoons)
9 oz. 00 flour or Italian-style flour
(app
rox. 1 cup plus 3 tablespoons)
Method
In the bowl of a stand mixer, add in the
flo
ur and the yeast and whisk together.
With a paddle attachment, add the wet
ing
redients until a soft, smooth sponge
is formed. Loosely cover with plastic
wrap and let proof for 1 hour in the
mixing bowl.
After proofing slowly, add the
ing
redients for the final dough with the
paddle attachment. Mix the dough for
about 2 minutes maximum. The dough
should feel sticky to the touch.
Grease a baking sheet with olive oil.
T
ransfer the dough to the baking pan
and cover with lightly oiled plastic wrap.
Shape the dough into a rectangle and
let rise at room temperature for
20 minutes.
Stretch and fold the dough. Fold the
shor
t end of the rectangle over each
other (away from you) then fold it to the
center.
Then fold the bottom of the dough
down (t
owards you) and fold to the
center. Do the same for the left and
right side of the dough. Turn the dough
over seam side down gently and cover
with plastic wrap. Let the dough rest for
20 minutes and repeat the procedure
three more times.
During the last 20 minute rest select the
Mast
erChef Plus program for Ciabatta.
Follow the directions in the display.
(Oven will Preheat). Once the last
twenty-minutes has past, transfer the
Ciabatta to a flour-dusted universal
tray. Dust the top of the dough with
flour. Using a dough cutter, cut the
dough lengthwise to create two long
loaves. Shape the loaves evenly. Using
your first three fingers gently make
about five rows of indentations in the
dough about ¼" deep.
Once the oven has preheated place the
Ciabatta in the oven.
Settings
Gourmet Center \ MasterChef plus \ Bread
\ Ciabatta
Level: see display
Baking time: approx. 45 minutes