Submitted by dahoops on December 29, 2009 - 12:31pm
This is CI's Ciabatta, but I omit the water and use 6 oz of ale + 2 oz of buttermilk. Has the nicest flavor. They're baked in oval clay bakers so spring a little higher than a normal ciabatta. Perfect for sandwiches.
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Ci Ciabatta Crumb
Forgot to add the crumb shot.
CI Ciabatta
Pardon my ignorance - but what is CI? And, where can I find this formula? Thanks. Jim
CI Ciabatta
Cooks Illustrated Ciabatta, March/April 2009 edition. Here's the recipe:
Biga
1 cup (5 oz) all-purpose flour (I use KA bread)
1/8 tsp instant or rapid rise yeast
1/2 cup (4 oz) water
Dough
2 cups (10 oz) all-purpose flour
1/2 tsp instant or rapid rise yeast
1 1/2 tsp salt (i use sea salt)
3/4 cup (6 oz) water, at room temperature (I use a pale ale)
1/4 cup (2 oz) milk, at room temperature (I use buttermilk)
Make the biga 8 - 24 hours in advance of the dough. When ready, add to dough and knead for 10 - 15 mins. Let rise for one hour. Fold dough in on itself 8 times around the bowl. Let rise 1/2 hour more and fold in on itself again. Divide. Form loaves. Place on parchment, make light depressions in dough with fingers. Heat oven to 450, warm baking stone for 1/2 hour before sliding parchment with loaves into oven. Bake for 10 mins with steam and then 12 minutes without. Test for doneness at 205 - 210 degrees.
Looks good.What kind/brand
Looks good.
What kind/brand flour did you use for the dough? What method did you use to knead? Hand or machine?
One of the types of bread I haven't had much success at(except ciabatta integrale). Ususally can't get much rise/spring. No mixer.
Thanks.
Hoagie Rolls
Looks like they'd make wonderful hoagie rolls
CI Ciabatta
I used King Arthur bread flour and machine kneaded for 15 - 20 mins. Since this dough is so wet and sticky, it doesn't appear to rise that much in the bowl when done mixing. But I wanted to try the clay oval bakers on the recipe and am pleased with the results. I know it doesn't look like a normal ciabatta loaf, but it's great for sandwiches. When making it for dinner, I use the traditional forming and bake on a stone. Either way, it's delicious. According to Cooks Illustrated, the small amount of milk in the dough tightens up the holes, but I didn't see much difference - still very holey bread. The flavor and color of the finished product is great. I'm testing a combination of beer-milk-water in many of my recipes to see what it does to the flavor of the bread. So far, so good!