---------- Recipe via Meal-Master (tm) v8.05
Title: Ciabatta
Categories: Breads, Hand made, Sourdough b, Internation
Yield: 1 servings
1 tb Active dry yeast
1 c Sourdough starter
1 1/4 c Warm water
3/4 c Milk
1 tb Olive oil
1 tb Salt
6 c Flour; (to 8 c); unbleached
Recipe by: King Arthur
Dissolve the yeast in the starter and water. Let sit for 10 minutes to
give the yeast a
chance to get going.
Add the milk, olive oil and salt. Stir in the flour, adding a cup at a
time until you
have a dough the consistency of drop-cookie batter. Turn the dough out
onto a lightly
floured counter and knead it 10 to 15 minutes, adding more flour as needed
until you
have a dough that is smooth and satiny. The dough should be on the slack
side but not
oozy; it needs to be able to hold its shape in the oven.
Place dough in an oiled bowl and cover with plastic wrap or a damp towel.
Place bowl in
a warm spot and let it rise for 1 1/2 to 2 hours, or until doubled in
size.
Punch down dough to expel air bubbles and turn it onto a lightly floured
counter. Knead
dough gently and divide it into three pieces. Form the loaves into torpedo
shapes and
place on parchment-lined baking sheets. Slash tops of loaves and cover
them with a damp
towel.
Let loaves rise until they look swollen, about 30 minutes. While loaves
are rising,
preheat oven to 425 F.
Brush or spray loaves with water. Bake for 10 minutes, brushing or
spraying the loaves
with water two more times. Turn the oven to 375 F and bake for 25 more
minutes.
>From: Phil Marty <
[email protected]>
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