Posted by hans on April 24, 1998 at 15:02:23:
In Reply to: Re: Ciabatta Bread posted by Tom on April 23, 1998 at 12:08:38:
Try this Suzie Homemaker Link.
http://home.kingarthurflour.com/KAFlour/recipes/ciabatta.html
Obviously, most all breads contain flour, water, yeast and salt, but it's what you do with them that gives the bread character.
Sponge first. Slow, overnight fermentation. Then finish and slow proof. Lots of steam during baking, high temperature. Shape is flat oval.
This is simular to a Focaccia, just leaner and no herbs. Different shape (flat oval), crustier and thinner. Slight acid note.
: : Does anyone have a recipe for Ciabatta Bread? The really crunchy, make your gums bleed version please!
: 1 t active dry yeast 2 c. water
: 1 t salt 4 c. bread flour
: 1 t sugar
: Yeast dough method.
: I make this one at home quite a bit and it is the favorite.The dough is very sticky and soft so don't think you erred on proportions. I prefer to give the dough a single rise on cornmeal and wax paper( already formed). Hope it's close to what you want.
: Regards,
: Tom