by: Texan

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.


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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

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

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1.  To make the starter, combine 3/4 cup flour with 3/4 cup warm water. Sprinkle the yeast over the flour mixture and let soften for 3 minutes. Stir with a whisk to combine.

2.  Cover with plastic wrap.

3.  Let rise until at least doubled in volume.

4.  Put the starter, remaining flour and water, andthe oil in the mixer bowl and combine on slow speed until the flour is moistened.

5.  Cover and lot rest, then add salt and knoad until smooth.

6.  Transfer the dough gently into an oiled cake pan and cover with plastic wrap.

7.  Let rise until between doubled and tripled in thickness.

8.  Bake until golden brown.

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