CHEF JOHN'S NO-KNEAD CIABATTA
This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside. The no-knead part is just a bonus.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 20h55m
Yield 8
Number Of Ingredients 7
Steps:
- Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
- Punch dough down with a spatula and fold it over a few times.
- Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
- Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 51.2 g, Cholesterol 0.3 mg, Fat 3 g, Fiber 2.4 g, Protein 8.8 g, SaturatedFat 0.4 g, Sodium 439.3 mg, Sugar 0.2 g
NO-KNEAD CIABATTA
Ciabatta means slipper in Italian and the loaf resembles a well-worn slipper. This artisan bread has a firm, crispy crust and a tender, chewy crumb with a coarse texture. When you're learning how to make ciabatta bread, this recipe is an easy go-to. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 5
Steps:
- In a small bowl, combine 2 cups flour, water and yeast. Cover tightly with plastic wrap and let stand until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Combine salt and remaining flour; stir salt mixture and oil into dough., Turn dough onto a well-floured baking sheet; gently press with a spatula into a 10-in. x 5-in. loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size)., Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread 12-15 minutes longer or until deep golden brown and bread sounds hollow when tapped on the bottom. Cool on a wire rack.
Nutrition Facts : Calories 95 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
QUICK AND EASY ARTISAN CIABATTA
This recipe is from the book, Artisan Bread in Five Minutes A Day. It is recommended to use a baking stone in your oven.
Provided by Member 610488
Categories Yeast Breads
Time 40m
Yield 1 ciabatta loaf
Number Of Ingredients 2
Steps:
- Cut off a 1 pound (grapefruit sized) piece of refrigerated dough without dusting the surface with flour. Wet hands will help prevent sticking. Using your wet hands, shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. With your wet fingers, flatten the ball into an elongated oval about 1 inch thick. Don't make it thinner than 1 inch or it will puff like pita bread.
- Turn on oven to 450 degrees F with a baking stone on the middle rack. Place an empty broiler tray on any other shelf that will not interfere with the bread.
- Place the loaf on a white flour-covered pizza peel and allow to rest for 20 minutes. Dust the top of the loaf with flour but do not slash with a knife.
- Slide the loaf directly onto the hot stone. You may need the assistance of a steel dough scraper or spatula. Pour 1 cup of hot tap water onto the broiler tray and quickly close the oven door.
- Bake for about 20 minutes or until deeply brown. Allow to cool on a rack before cutting or eating.
Nutrition Facts :
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