Fiber 3 g
Sugar 0.2 g
Protein 4.3 g
Ciabatta Bread
Ingredients
Sponge
½ cup water
½ teaspoon active dry yeast
1 cup all-purpose flour
Bread
2 cups plus 2 tablespoons water
1 teaspoon active dry yeast
4 cups all-purpose flour
1½ teaspoons salt
How to Prepare
For sponge: Place water and yeast in a bowl and mix until dissolved.
Let it rest for 5 minutes or until it begins to foam.
In the bowl of yeast mixture, place flour and mix until well combined.
With a plastic wrap, cover the bowl and set aside at room temperature for at least 8 hours or even overnight.
For bread: Place water and yeast in a bowl and mix until dissolved.
Let it rest for 5 minutes or until it begins to foam.
In the bowl of yeast mixture, add the sponge and with a spatula, break it into stringy blobs.
Add the flour and salt and mix until a wet and thick dough forms.
Set aside for 10–20 minutes.
In the bowl of a stand electric mixer, fitted with a dough hook, place the dough and mix on medium speed until smooth and elastic dough forms.
With a kitchen towel, cover the dough and place in warm place for 2–3 hours or until doubled in size.
Place the dough onto a generously floured surface and divide it into two portions.
With generously floured hands, place each dough portion onto parchment paper.
Press your fingertips into each dough portion about halfway to dimple the surface.
Then, with your hands, flatten each loaf slightly.
Set aside, uncovered for about 30–40 minutes.
Preheat your oven to 475ºF.
With the help of parchment paper, place each loaf onto a baking sheet.
Bake for approximately 20–30 minutes or until a wooden skewer inserted in the center comes out clean.
