
Ciabatta

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A ciabatta, "slipper" in Italian, is rather flat and full of holes. The trick to creating the holes is to use a very wet starter, called a poolish, which allows for a very slow fermentation, and to avoid punching down the dough after its first rise. Because of its wetness, ciabatta dough will spread over any surface you bake it on. Baking the dough in a cake pan or baking dish will hold its shape in the oven. While not as picturesque as the classic slipper shape, the bread fills with holes and rises beautifully. This version contains olive oil, which softens the crust somewhat - important when using a home oven, in which it is hard to generate the necessary humidity. Because ciabatta dough is so loose, it is easier to make in a mixer than by hand. Ciabatta dough is too wet to knead in a food processor.
ingredients
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serves: 1
3 cups flour
22 tablespoons water (barely warm)
1 1/2 teaspoons yeast (active dry)
1/4 cup extra virgin olive oil
3/4 teaspoon salt
Room temperature butter for the baking dish
Nutrition Facts
Ciabatta
Servings Per Recipe: 1
Amount per Serving
Calories: 1857
- Total Fat: 57.7 g
- Saturated Fat: 8 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 2124.8 mg
- Total Carbs: 287.2 g
- Dietary Fiber: 10.4 g
- Sugars: 1 g
- Protein: 41.2 g
preparation

comments
Serena
May 9, 2012