Ciabatta - Italian Slipper bread
This recipe is listed in baker's yield. You can increase the recipe to however large you want. I did include the measurement in grams for 4 large ciabatta. This recipe will have the charactic large holes & heavy flour top that ciabatta is known for.
This is the traditional, true artisan bread, so no mixer needed! All you need is a large mixing bowl, pastic bow scraper, and a table cloth or cloth napki.
Liquid preferment (also called 'sponge')
67% Bread flour 480g
83% water 600 g
1% instant yeast 7 g
3% salt 22 g
33% bread flour 240 g
- Mix the liquid perferment at room temperature, cover, let stand in room temperture for 1 hr
- Mix the final dough mixture then toss into the sponge, squeez it to fully hydrate the flour.
- Cover & letferment in room temp for 20 minutes, then use a plastic bowl scraper, gently life the side of gooy dough and drap across the center of the dough.
- Repeat step 3 twice at the increasement of 20 minutes (3 folds in 60 mintues)
- Cover, the let dough set in room temp for 30 minutes.
- HEAVY flour on the table cloth or napkin. Make sure you put a GOOD layer of flour onto it to provent sticking.
- Gently guiding the dough onto the floured cloth with bowl scraper.
- HEAVY flour on the now top of the dough.
- Use a knife, cut the dough into quarters. Don't worry, you can't really 'cut' through the dough, this is just a guide for you to move them.
- Coat your hands with heavy flour, then slowly & gently move the cuted quarters to the 4 quarter of the cloth and let rest for 10 minutes.
- Move your hand gently to the back of the bread and gently make them into square shaps if you can.
- Let stand in the room temp for 20 minutes (resting)
- Preheat your oven to 475 degree F
- Gently invert the shaped dough onto your hand then place onto a parchment paper.
- Bake until lightly browned.
This is the quick photo that I took before I box it up & set it out to the neighbors.