Sourdoughciabatta Recipes

SOURDOUGH CIABATTA

Steps:

• In a large bowl mix together the water, milk, olive oil, and starter.
• Mix the yeast and salt into the flour.
• Stir 6 cups of flour into the liquid mixture, a cup at a time, until you have a dough the consistency of drop-cookie batter.
• Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth and satiny.
• The dough should be on the slack side, but not oozy; it needs to be able to hold its shape in the oven.
• Place the dough in an oiled bowl and cover with plastic wrap or a damp towel.
• Place the bowl in a warm spot and let the dough rise, undisturbed, about 1 1/2 to 2 hours, or until doubled in size.
• Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into three pieces.
• Form the loaves into torpedo shapes, and place the loaves on parchment-lined baking sheets.
• With a serrated knife or lamé, make three slashes in the tops of the loaves, each 1/2-inch deep.
• Cover with a damp towel.
• Let the loaves rise until they look puffy.
• This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.
• Brush or spray the loaves with water; a plant mister is good for this job.
• Bake for 10 minutes, spraying the loaves with water two more times.
• Lower the oven to 375°F and bake for an additional 25 minutes, or until golden brown.

SOURDOUGH CIABATTA BREAD

Steps:

• Place water, milk, olive oil, sourdough starter, sugar, salt, flour, and vital wheat gluten in a bread machine in the order listed. Sprinkle yeast over flour. Start Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
• Turn dough out onto a well floured surface and let rest for 15 minutes.
• Flour hands and a bench knife well before handling the dough, but try not to add too much extra flour to the dough itself. Divide dough into 3 equal sections and form into round loaves. Place loaves on pieces of generously floured parchment paper and cover with large bowls, not touching the loaves themselves. Let rise in a warm place for about 60 minutes.
• Place a Dutch oven on the lowest rack of the oven and preheat to 450 degrees F (230 degrees C).
• Carefully lift 1 piece of parchment paper by the ends and transfer to the hot Dutch oven. Place lid back on the Dutch oven.
• Bake in the preheated oven until loaf is golden, about 20 minutes. Uncover and continue baking until top is golden brown, 2 to 5 minutes more. Lift up loaf with with parchment paper and place on a towel to cool. Bake remaining 2 loaves in the same way.