What's the best thing about a fresh ciabatta? Is it that perfectly crusty exterior, capable of containing a soup or supporting a dip, all without being hard? Or that soft sponge whose holes beg to be filled with sweet butter from local pasture-raised cows? Perhaps the fact that it can stay fresh for several days, making it the perfect substitute for a continental breakfast on short trips? Rather than debate such a sensitive topic, let's discuss how to make this little loaf of happiness with no mess, no stress, and when you're nearly penniless.
Ingredients
- 4 cups flour
- 2 cups warm water
- 1/4 tsp. yeast
- 1 tsp. salt
- Optional additions, such as fresh rosemary and hard cheeses
Directions
Mix all ingredients in a large bowl with a lid. Let sit one hour. Refrigerate 48-72 hours. Lightly coat baking sheet with olive oil and sprinkle with flour. Coat your hands with flour, use silicone spatula to pull biga (sponge dough) onto floured baking sheet, and gently shape into ovals slightly smaller than your desired loaf size. You may leave some of the biga, adding flour and water in a 2:1 ratio for the next batch. Cover with a dry towel and let rest 1-2 hours. Bake at 450 F for 30-50 minutes, depending upon loaf size. If panino-sized, then bake 30 minutes; if a single loaf, then 50 minutes. You can even use this as pizza dough, baking at your oven's maximum temperature for as little as 2 minutes a batch! Cool on wire rack until tepid to touch before slicing.
Note: If you have some sort of covered dish, such as a casserole dish or Dutch oven, you can bake the loaf inside to prevent a lousy even from burning it before the interior is cooked.
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