Ciabatta

Ciabatta

Ciabatta
Ciabatta is Italian for "slipper." Let the sponge rest for 12 hours and it will develop a great and complex flavor.
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Course/Dish:
Makes:
2 loaves, 16 servings

Ingredients
Sponge:
1 cup bread flour
1/2 cup warm fat-free milk (100 to 110 degrees)
1/4 cup warm water (100 to 110 degrees)
1 tbsp. honey
1 pkg. dry yeast (about 2 1/4 tsp.)
Dough:
3 1/2 cups bread flour, divided
1/2 cup semolina or pasta flour
3/4 cup warm water (100 to 110 degrees)
1/2 cup warm fat-free milk (100 to 110 degrees)
1 1/2 tsp. salt
1 pkg. dry yeast (about 2 1/4 tsp.)
3 tbsp. semolina or pasta flour, divided

Methods/steps
To prepare sponge: lightly spoon 1-cup flour into a dry measuring cup; level with a knife. Combine 1-cup flour and next 4 ingredients (1 cup flour through 1 package of yeast) in a large bowl, stirring well with a whisk. Cover; chill 12 hours. To prepare dough: let sponge stand at room temperature 30 minutes. Lightly spoon 3 1/2 cups bread flour and 1/2-cup semolina flour into dry measuring cups, and level with a knife. Add 3 cups bread flour, 1/2-cup semolina flour, 3/4 cup warm water, 1/2 cup warm milk, salt, and 1 package yeast to sponge, and stir well to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes), and add enough of remaining bread flour, 1 tbsp. at a time, to prevent dough from sticking to hands. Divide dough in half.
Additional Tips
Serving size: 1 slice

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