Sourdough Ciabatta Bread
Awesome ciabatta recipe I perfected so that I could use my sourdough starter. With the help of the Dough cycle on the bread machine, it’s super easy to make. I highly recommend using a Dutch oven for best results.
INGRIDIENT
DIRECTION
Step: 1
Place water, milk, olive oil, sourdough starter, sugar, salt, flour, and vital wheat gluten in a bread machine in the order listed. Sprinkle yeast over flour. Start Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
Step: 2
Turn dough out onto a well floured surface and let rest for 15 minutes.
Step: 3
Flour hands and a bench knife well before handling the dough, but try not to add too much extra flour to the dough itself. Divide dough into 3 equal sections and form into round loaves. Place loaves on pieces of generously floured parchment paper and cover with large bowls, not touching the loaves themselves. Let rise in a warm place for about 60 minutes.
Step: 4
Place a Dutch oven on the lowest rack of the oven and preheat to 450 degrees F (230 degrees C).
Step: 5
Carefully lift 1 piece of parchment paper by the ends and transfer to the hot Dutch oven. Place lid back on the Dutch oven.
Step: 6
Bake in the preheated oven until loaf is golden, about 20 minutes. Uncover and continue baking until top is golden brown, 2 to 5 minutes more. Lift up loaf with with parchment paper and place on a towel to cool. Bake remaining 2 loaves in the same way.
NUTRITION FACT
Per Serving: 108 calories; protein 3.8g; carbohydrates 20g; fat 1.2g; cholesterol 0.1mg; sodium 198.5mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.
