What is Better Than Warm Bread?
Posted By Mary Freeland on March 1, 2010
Wednesday is our usual day to post delicious Italian recipes. I stumbled across this recipe for Ciabatta Bread and immediately went into a daydream sequence that put me in a bakery in Tuscany. I didn’t lust after the luscious desserts, it was the warm, crusty loaves of fresh baked bread that caught my eye (and my taste buds).
I found this on foodwishes.com. I have written out the recipe and you can click the link to watch a video of the process.
No-knead Ciabatta Bread
Preheat oven to 425 deg
Mix 3 1/2 cups white flour, 1/2 cup wheat flour, 1/4 tsp yeast, 1 1/2 tsp salt, and 2 cups warm water in a large bowl until the dough forms.
Cover the bowl tightly with foil. Let it rise for 18 hours.
After 18 hours, punch the dough down a bit and fold it over itself with a spatula. Turn the dough out onto a floured surfaced (the video shows using plastic wrap with flour which is a great help later in the process). Sprinkle the dough liberally with flour and shape it into a long, sort of flat, oval loaf. Oil your baking pan and sprinkle with the cornmeal. This is where using plastic wrap comes into play, place your loaf on the baking pan. Use the plastic wrap to help you lift the dough and roll it into the pan. Cover with a towel and allow to rise another two hours.
Bake your loaf for 35-45 minutes (oven temps vary) until it is a beautiful brown.
Off to make my own loaf now. I hope you enjoy this!
[...] in a bit of history and a nice wine to go with the ciabatta bread you are likely enjoying from our Monday [...]