The Very Lightest Ciabatta

More from this source
King Arthur Flour


Add a comment


Mix the sponge ingredients, in a small bowl or in the pan of your bread machine, until well combined (program the machine for Dough, then cancel it once the ingredients are mixed, after a couple of minutes). Let the sponge rest overnight, covered, or for

Place all of the dough ingredients into the bowl of your mixer, and beat it at medium speed, using the flat beater, for 5 to 8 minutes. The dough will never completely clear the sides of the bowl, though it'll begin to acquire some shape. Cover the bowl w

Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the second kneading cycle; it should be very tacky, but should be holding its s

Transfer the dough to a well-oiled work surface. Lightly grease a large cookie sheet, and your hands. Using a bench knife or your fingers, divide the dough in half. Handling the dough gently, stretch it into a log about 10-inches long, and place it on the

Dust the dough very lightly with flour. Bake it in a preheated 425°F oven, throwing four or five ice cubes on the floor of the oven as you put the bread in. Allow the ciabatta to bake for 20 to 25 minutes, or until it's golden brown. Turn off the oven, re

You might also like

Grilled Bread With Tomato
Pressed Picnic Sandwich
Donal Skehan
Pulled Chicken Sandwiches With Slaw
Bon Appetit
Classic Bread Stuffing
Leite's Culinaria
Beefy Ciabattas
BBC Good Food
Hot 'N' Crusty Farmers Market Panini
Chef Chloe Coscarelli
Harvest Festival On A Plate -Butternut Squash A...
The British Larder
Crispy Prosciutto And Avocado Salad Toasts
The Cozy Apron
Roasted Cherry Tomato And Fresh Herb Bread