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08 Feb 2008

ciabatta 2

ciabatta 2 recipesciabatta 2   ingredientsciabatta 2  healthy recipesGoogle
Categories: Aga Recipes
Author: Admin

ciabatta 2


ciabatta

10g yeast
5 tbsp warm milk
250ml warm water
2 tbsp fruity olive oil
450g ciabatta flour or plain flour 7 tbsp salt
extra olive oil for baking
2 tbsp ground rice

Starter:
10g fresh yeast
250m1 warm water
300g ciabatta flour or plain flour

Crumble the yeast for the starter into the warm water leave to soften for 1 to 2 minutes then stir until completely dissolved.
Add the flour and stir until the ingredients are just mixed together then cover and leave close to the aga overnight or for 12 hours.
Crumble the remaining yeast into the warn milk in the bowl of your mixer. Leave it to soften then stir until completely dissolved.
Add the water oil and the starter and mix with the beater until blended the starter will be sticky so mix thoroughly. Add the flour and salt and mix for 2 to 3 minutes before changing the beater for the dough hook.
Knead for 2 minutes at low speed followed by 2 minutes at a medium speed.
Turn the dough out on to a floured surface and knead lightly by hand only add enough flour to make the dough manageable as too much will change the texture of the bread.
Return the dough to the bowl cover and leave by the side of the aga for about 1 hour until doubled in size and full of air bubbles.
Scrape the dough out on to a well floured surface divide it into four pieces but do not knock it back.
Roll the pieces into loaf shapes then press them flat pulling them into slipper shapes about 25 x 100mm.
Pour a thin layer of olive oil over the base of a trap large enough to take the four loaves then place the loaves on the tray smoothest side downwards so that the dough will become coated in the oil during the next rising.
Dimple the doughs firmly with your fingers this prevents them from rising too much.
Cover with damp cloths and leave for 11 1/2 hours by the side of the aga. The loaves will become puffy but should not rise dramatically.
baking the loaves requires a flick of the wrist.
Scatter the ground rice over the puffy dough if it has really risen dimple the dough again gently before adding the rice.
Carefully turn the loaves ovenheisting them slightly and scooping up a little of the oil with exul piece.
Pull them gently to maintain the slipper shape and place them on the floor of the roasting ovenyou should be able to fit all fou r in at once but bake the loaves in hvo batches if you prefer.
Try not throw the loaves down or the air will be knocked out of the bread.
Bake the ciabattas for about 15 minutes until the bases are browned and crisp and the tops are firm but still pale in colour.
Moisten the loaves with a fine water spray once or twice during baking this helps to prevent browning.
Cool briefly on a wire rack before slicing and eating warn.

Use ciabatta flour for this italian bread if possible as it will stretch more readily than other flours to give the characteristic open or holey texture. Larger supermarkets and health food shops should have it in their speciality flour range. Ciabattas n

Makes 4 loaves


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ciabatta 2 ciabatta 2 8 out of 10 based on 6 ratings. user reviews.


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