The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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redcatgoddess's picture

Ciabatta - Italian Slipper bread

October 13, 2008 - 1:52am -- redcatgoddess

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

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