Ciabatta Bread For Abm Recipes

CIABATTA

Steps:

• To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
• To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
• Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
• At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
• Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

CIABATTA BREAD

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start. (See Editor's Note for stand mixer instructions.)
• Dough will be quite sticky and wet once cycle is completed; resist the temptation to add more flour. Place dough on a generously floured board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.
• Lightly flour baking sheets or line them with parchment paper. Using a serrated knife, divide dough into 2 pieces, and form each into a 3x14-inch oval. Place loaves on prepared sheets and dust lightly with flour. Cover, and let rise in a draft-free place for approximately 45 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Spritz loaves with water. Place loaves in the oven, positioned on the middle rack. Bake until golden brown, 25 to 30 minutes.

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.

CIABATTA (ITALIAN SLIPPER BREAD)

Steps:

• Make sponge: Stir together, warm water and yeast.
• Let stand 5 minutes, until creamy.
• Transfer yeast mixture to another bowl and add room-temp water and flour.
• Stir for 4 minutes.
• Cover bowl with plastic wrap.
• Let stand at cool room temp at least 12 hours and up to 1 day.
• Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
• In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
• Beat on medium for 3 minutes.
• Add salt and beat for 4 more minutes.
• Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
• Note: Dough will be VERY sticky and full of bubbles.
• Cut two pieces of parchment paper, approx 12 inches by 6 inches.
• Place on baking sheet and flour well.
• Turn dough out onto a well-floured surface and cut in half.
• Transfer each half to paper and form irregular ovals approx 9 inches long.
• Dip fingers in flour and dimple loaves.
• Dust tops with flour.
• Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
• At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
• Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
• Remove to cooling racks and repeat with second loaf.

CIABATTA

Steps:

• The night before, make the biga (see tip, below). Stir yeast with 50ml warm water, stand for 10 mins, then add another 80ml warm water. Gradually add the flour in a stand mixer on its lowest setting. Once it's a wet dough, transfer to a well-oiled bowl, cover and leave for 12 hours or overnight at room temperature.
• In the morning, combine the yeast and milk and leave to stand for 10 mins. Tip into a freestanding mixer fitted with a dough hook, add 160ml water, the biga and the olive oil. Then add the flour and 1 heaped tsp salt. Use the dough hook of a stand mixer to combine the dough. Knead for 10 mins until smooth and elastic. Don't worry if it looks very wet, it should to be a very wet dough! Pour into a well-oiled bowl and cover with cling film. Leave to prove for an hour and a half or until doubled in size.
• Once rested, begin to do a series of folds - lift the dough from the edge, pull up, over, then release it. Turn the bowl 90 degrees and do the same again. Repeat so you do a full turn of the bowl twice, or 8 folds. Rest for 30 mins, then repeat the whole folding process once more.
• Heat the oven to 220C/200C fan/gas mark 6. Tip the dough onto a really well-floured surface and cut in half. The dough will feel like a batter and spread across the surface a bit, but don't panic, just work on a well-floured surface, using the flour and a pastry scraper to help move the dough. Shape the dough into 2 large squares (about 20cm x 20cm). Dealing with each loaf at a time, fold the dough in from each side, as if folding a booklet. Flip over, then pick up the roll and place each onto separate well-floured sheets of baking paper. The roll will be very soft, so oil or flour your hands well. Allow to rest for another 30 mins, covered with a floured tea towel. Don't worry if it spreads a little.
• While the dough rests, heat a baking sheet in the oven. Once the dough has rested, slide each of the loaves, along with the baking paper beneath them, onto the hot baking sheet. Bake for 35-40 mins, until the crust is golden and the loaves sound hollow when tapped on the base. Move to a wire rack and cool for an hour before slicing and serving with olive oil and balsamic vinegar.

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.