CIABATTA BREAD/ makes 20 (this ciabatta is a soft ciabatta, great for grilling, baking or serving cold)
We use this Ciabatta recipe for Breakfast Sandwiches, Turkey Melts, and Gourmet Panini Grilled Sandwiches. Brush the Ciabatta Bread with roasted garlic infused olive oil before grilling, this will add great flavor and a golden toasted texture on the inside of the Ciabatta.
STARTER:
5 1/3 Cups Flour
2 Teaspoons Sugar
4 Teaspoons Yeast
4 Cups Water
Mix ingredients together with a spoon or spatula. Cover and leave at room temperature to ferment at least 4 hours or overnight. Use a very large mixing bowl or food safe bucket to prepare starter. Starter will grow and will overflow from bowl if you do not use a large enough bowl.
DOUGH:
Stir the starter and let it rest for 5 minutes. Put into mixer with a dough hook. (if you do not have a mixer with a dough hook, you can knead the dough with your hands instead). Sprinkle with 3 Tablespoons yeast. Then add the following ingredients:
1 Cup Warm Water
2 Cups Warm Milk
1 ½ Tablespoons Sugar
2 Tablespoons Salt
½ Cup Olive Oil
Add 8 Cups of flour a little at a time. Mix well. Slowly add 1 additional cup of flour a little at a time. Knead in mixer for 4-5 minutes or with hands until completely mixed together. Dough will be quite sticky!
Let rise in 2 greased and floured bowls; also sprinkle flour on top of dough. Let rise for 2 hours until triple in size. Empty the bowl of risen dough onto counter. Gently pat out and quickly cut into 20 square rolls.
Bakers note: The dough will shrink when baked. Place onto sheet pans greased with olive oil. No parchment. Bake in a pre-heated conventional oven. Bake at 325° for 20-25 minutes or until light brown on bottom of roll.
We use this Ciabatta recipe for Breakfast Sandwiches, Turkey Melts, and Gourmet Panini Grilled Sandwiches. Brush the Ciabatta Bread with roasted garlic infused olive oil before grilling, this will add great flavor and a golden toasted texture on the inside of the Ciabatta.
STARTER:
5 1/3 Cups Flour
2 Teaspoons Sugar
4 Teaspoons Yeast
4 Cups Water
Mix ingredients together with a spoon or spatula. Cover and leave at room temperature to ferment at least 4 hours or overnight. Use a very large mixing bowl or food safe bucket to prepare starter. Starter will grow and will overflow from bowl if you do not use a large enough bowl.
DOUGH:
Stir the starter and let it rest for 5 minutes. Put into mixer with a dough hook. (if you do not have a mixer with a dough hook, you can knead the dough with your hands instead). Sprinkle with 3 Tablespoons yeast. Then add the following ingredients:
1 Cup Warm Water
2 Cups Warm Milk
1 ½ Tablespoons Sugar
2 Tablespoons Salt
½ Cup Olive Oil
Add 8 Cups of flour a little at a time. Mix well. Slowly add 1 additional cup of flour a little at a time. Knead in mixer for 4-5 minutes or with hands until completely mixed together. Dough will be quite sticky!
Let rise in 2 greased and floured bowls; also sprinkle flour on top of dough. Let rise for 2 hours until triple in size. Empty the bowl of risen dough onto counter. Gently pat out and quickly cut into 20 square rolls.
Bakers note: The dough will shrink when baked. Place onto sheet pans greased with olive oil. No parchment. Bake in a pre-heated conventional oven. Bake at 325° for 20-25 minutes or until light brown on bottom of roll.
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