Posted by Tom on April 24, 1998 at 16:22:10:
In Reply to: Re: Ciabatta Bread posted by hans on April 24, 1998 at 15:02:23:
: 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
Hans,
Most women chefs would take offense at your Suzie Homemaker comment. It's just a basic,scaled down version that is quite good. As a professional and a Vermonter I find the King Arthur site to be pretty good.The recipe for ciabatta sounds good as well.Not everything has to come out of a professional baking book.
Tom