Well. . .back to the original reason for today's post. Fall weather and a long weekend finally coincided to give us a day of quilting and baking. Over the last year, we decided to take the plunge and learn to bake bread the artisan way - something we've longed to delve into for a long time. We've experimented with no-knead breads in a dutch oven (super awesome way to bake!), naan flatbread (scrumptious!), and today we tried our hand at ciabatta bread. Here's the recipe we used from "The Essential Baking Cookbook" Murdoch Books publication, 2000.
Ciabatta
Prep time: 30 min (+5 hours 15 min rising)
Total cooking time: 30 min
Makes 1 freeform loaf
7g (1 1/4 tsp) dried yeast
1 tsp sugar
2 tsp salt
3 cups bread flour (we used all-purpose flour since that's what was on hand)
50 ml olive oil
2.5 oz + 7 oz water
1. Place the yeast, sugar and 2.5 oz warm water in a small bowl and stir well. Leave in a warm, draft-free place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy and slightly increased in volume. If your yeast doesn't foam it is dead, so you will have to discard it and start again.
2. Mix the salt and 2 cups of the flour in a large bowl and make a well in the center. Add the yeast mixture, oil and 7 oz water to the bowl and stir to combine. Use a cupped hand to knead the wet dough, lifting and stirring for 5 minutes (this was so much fun!!). The dough will be quite wet at this stage.
3. Shape the dough into a ball and place in a clean bowl. Cover with plastic wrap or a damp tea towel and leave in a warm place for 4 hours or until doubled in size.
4. Stir in the remaining 1 cup of flour, using a cupped hand, and mix until the flour has been incorporated. Scrape down the sides of the bowl. Cover again with plastic wrap or clean tea towel and leave in a warm place for 1 hour to 1 hr 15 min.
5. Liberally sprinkle a large baking tray with flour. Do not punch down the dough but carefully tip it out onto the tray. Use floured hands to spread the dough into an oval about 12" by 5" . Use well-floured hands to spread the dough evenly and tuck under the edges to plump up the loaf. Sprinkle liberally with flour. Cover with plastic wrap and let rest 30 minutes.
6. Preheat the oven to 415 degrees F. Place a heatproof container of ice on the base of the oven (this creates necessary steam!). Bake the ciabatta for 30 minutes, or until puffed and golden. Remove the melted ice after about 20 minutes. The loaf is done when it sounds hollow when tapped.
We really love bread recipes that are completely hands-on (i.e. no mixers, paddles, machines...) so this one seemed right up our alley. It was great to put our hands in the dough and shape it into that classic "slipper" shape. Added bonus...it doesn't require long periods of kneading that can make one's arms go to sleep :) Yay!
Drumroll please.....
Enjoy these beautiful fall days! Spend them with family doing some of your favorite things. Celebrate the blessings our Lord has bestowed so graciously on us.
Until next time, (hopefully sooner than later)...
Stephanie and Virginia
