Bread Machine Abm Rustic Style Ciabatta Recipes

BREAD MACHINE / ABM RUSTIC STYLE CIABATTA

Steps:

• In the bread machine's basin, proof the yeast by pouring in the warm water and dissolving the pinch of sugar in it then sprinkling the yeast on top-- if you don't have a 1/8 teaspoon size or a sliding measuring spoon, just leave few millimeters of leeway in a 1/2 tsp size spoon.
• Let the yeast proof for 10 minutes with the bread machine's lid open.
• Add the flours and salt and blend well by hand or slowly with a dough hook until the flour has completely absorbed the water.
• If you want add rosemary or other herbs, add them now too and blend.
• Pour on the olive oil around the bin but don't blend it in by hand.
• Close the bread machine and set it for a 2-lb loaf (1.5 should work if that's all your machine goes up to) at the DOUGH CYCLE. Kick back and let it do its work!
• When the dough cycle ends, leave it in the machine, covered, for 20-30 minutes to rise. After the rise is complete, preheat the oven to 425°F.
• Grease an 11 x 7 pan with the 1/2 tsp olive oil-- NOT a loaf pan. This bread is best coming out relatively flat! The olive oil is a must for this, cooking spray won't make it come out the same! Brush the olive oil all over the inside of the pan, then sprinkle the cornmeal all over the bottom of the pan.
• Extract the dough from the bread machine, it should have a wonderful thick and elasticy consistency. Lay it into the prepped loaf pan and smooth out the top when done.
• Bake at 425F for 20-30 minutes or until golden brown on top.
• For that rustic look and crackly feel, brush a little olive oil onto the top and dust with some flour prior to baking.
• For Roman style ciabatta, season with marjoram and you can also make it ciabatta al latte by softening the dough with milk.

CIABATTA BREAD FOR ABM

Steps:

• Place first 5 ingredients in bread machine in order listed.
• Program machine for dough or manual cycle and press start.
• Check dough after first few minutes of first knead cycle and add more water if necessary to form very wet batter-like dough that barely forms ball and does not clean sides of pan.
• Allow dough to go through one knead cycle and one rise cycle only.
• Line very large baking sheet with parchment paper.
• Pour and scrape dough onto lightly floured work surface.
• Using dough scraper, divide dough into 3 equal pieces.
• Using floured hands, transfer dough pieces to prepared baking sheet, forming flat irregular oval shapes and spacing at least 2 1/2-inches apart.
• Drizzle tops with olive oil and allow dough to rise in warm draft-free area until almost doubled, about 20 minutes (longer, if needed).
• Position rack in upper third of oven just below highest position and preheat oven to 450 degrees F.
• Press fingertips into dough in several places to dimple surface (characteristic of this bread).
• Bake until tops are dry (if using Sourdough Enhancer, loaves will remain pale after baking).
• Transfer ciabattas to rack and cool at least 15 minutes before serving.
• ----DoughEnhancer----.
• Mix all ingredients and store in tightly closed glass jar.
• Add to breadmaker in amount EQUAL to yeast with other dry ingredients.
• The ginger makes the yeast act more swiftly, the ascorbic acid strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily and thus rise better.

RUSTIC ITALIAN BREAD ABM

Steps:

• Add flour, oil, salt, sugar, yeast and water to your bread machine according to its instructions.
• Set on dough setting.
• Always follow your machines instructions, when mixing open it and keep check on the dough. Dough should be in a nice round soft sticky to the touch ball. If it is not add more water, or add flour which ever is needed.
• Remove when signal beeps and cycle is done.
• Preheat oven to 375°F.
• Sprinkle cornflour or cornmeal onto a baking sheet.
• Punch dough down and form into a long or oval loaf.
• Cover and let rise for 25 more minutes.
• It should be doubled again by this time.
• Uncover and slash the top with a sharp knife or razor.
• Brush all over with the beaten egg white.
• Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.
• Cool.

RYE CIABATTA

Steps:

• Mix all the ingredients and knead well. Knead in the salt.
• Place the dough in a greased bowl. Cover with plastic film and let the dough stand in the refrigerator overnight.
• the next day, gently pour the dough onto a work surface. Fold the dough (basically the way you would a sheet of paper for placing into an envelope) Return to bowl and return to the refrigerator for app 5 hours, repeating the folding technique every hour.
• Pour the dough onto the work surface. Cut into pieces that are roughly 2 x 6 inches (10 x 15 cm) and place them on a greased baking sheet. Let them rise in the refrigerator for another 10 hours.
• Preheat oven to 450 deg F (250 deg C). Place the loaves in the oven and sprinkle a cup of water onto the floor of the oven (or use your favorite method for creating steam in the oven). Close the door and reduce the temperature to 400 deg F (210 deg C). Bake fr about 15 minutes.