Ciabatta is made with the same dough as for boule, except handled with wet hands instead of flour. It is also placed on flour and flattened to the thickness of 3/4 inch before baking.
First the dough is mixed, producing a wet dough that conforms to the container.
Two hours' worth of rising.
Refrigerate for a day, during which time a hint of sourdough flavor will develop, more so for longer times. Then shape and flatten.
After baking in a humid oven at 450 F for 20 minutes or so, the bread is ready. At work these were demolished in about an hour.
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