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

Steps:

• Place ingredients into the pan of the bread machine in the order suggested by the manufacturer.
• Select the Dough cycle, and Start.
• Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour.
• Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
• Lightly flour or use parchment lined baking sheets.
• Divide into 2 pieces, and form each into a 3x14 inch oval.
• http://italian-baking.suite101.com/article.cfm/ciabatta_bread_bread_machine_.
• Place loaves on prepared sheets, dimple surface, and lightly flour.
• Cover, and let rise in a draft free place for approximately 45 minutes.
• Preheat oven to 425°F.
• Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack.
• Bake for 25 to 30 minutes.
• During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.

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.