COMO HACER SOURDOUGH BREAD RECIPES

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BEST HOMEMADE CIABATTA RECIPE - HOW TO MAKE CIABATTA FROM ...



Best Homemade Ciabatta Recipe - How To Make Ciabatta From ... image

You can keep it simple with water, yeast, flour, and salt, or you can add olive oil, milk, and black pepper to upgrade your fresh loaves of homemade ciabatta.

Provided by June Xie

Categories     low-cost    nut-free    vegetarian    brunch    baking

Total Time 14 hours 40 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 12

1 c. water (240 g.)
1/4 tsp. instant yeast
1/2 c. spelt flour (63 g.)
1 1/2 c. bread flour (196 g.)
Prepared biga (500 g.)
1/4 c. water (60 g.)
1/2 c. whole milk (120 g.)
2 tbsp. extra-virgin olive oil (30 g.)
1 tsp. instant yeast (3 g.)
2 c. bread flour (260 g.), plus more for dusting 
2 tsp. kosher salt (10 g.)
1 tsp. coarsely ground black pepper (optional)

Steps:

  • Make the biga: In a large bowl, stir together all biga ingredients until smooth. Cover and let sit at room temperature for 9 to 15 hours.
  • Make the dough: To the biga bowl, add all remaining ingredients and mix until smooth. Using a clean, wet hand or a stiff spatula, knead dough with a fast shoveling motion until it becomes more elastic, 5 to 10 minutes. Cover and let rest for 30 to 45 minutes.
  • Using wet hands, gently scoop up one edge of the dough and pull gently to lift and fold it towards the opposite edge. Cover and let rest for 30 to 45 minutes until dough has relaxed.
  • Repeat this stretch and fold motion all around the bowl 3 to 4 more times, covering and letting rest for 30 to 45 minutes between each round, until dough holds better shape and retains visible air bubbles inside.
  • Taking care to maintain the air bubbles in the dough, use a bowl scraper to help you gently pour the dough onto a generously floured surface. Sprinkle the top of the dough evenly with more flour, then gently push dough into a 10” square. Using a sharp knife, halve the dough. Place halves at least 6” apart and push each half into a 5”-x-7” rectangle. Let proof uncovered until the imprint of a finger pressed into the dough bounces back only halfway, about 40 minutes.
  • About 10 minutes before you are ready to bake, place a cast iron skillet on the bottom rack and preheat oven to 500°. Line 2 baking sheets with parchment.
  • Gently flip loaves upside down onto prepared sheets and place into the oven. Pour 1 cup hot water into the skillet, and immediately lower oven to 450°. Bake loaves until golden and internal temperature reaches 210°, 25 to 28 minutes.
  • For a cleaner slice, let cool at least 1 hour before slicing and serving.

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