Ciabatta Loaf, Three WaysMake on Fresco
Just a warning: If you think you are going to serve this much later than straight out of the oven, then you should probably make a double batch. I don't eat a lot of bread, but these loaves were devoured in very little time, largely by me - slathered in a LOT of butter, of course. I cannot tell you how delicious they are - you are just going to have to make them and see for yourself. This recipe appears in my Cooking with Tenina cookbook, with a slight difference to this version. I prefer this version...long story. I’ll tell you one day!
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- 30 Grams fresh yeast or 2 tsp dried
- 470 Grams water
- 500 Grams bakers flour, plus some to dust
- 2 Teaspoons pink salt flakes plus some to sprinkle BUY
- Extra Virgin Olive Oil (EVOO) as needed BUY
- Ice cubes, as needed
Place yeast and water into Thermomix bowl and mix 6 sec/speed 6..
Add flour and salt and blend 10 sec/speed 6.
Knead 5 min/Interval.
Allow dough to sit in the bowl for around 10 minutes.
Whip 3 min/speed 5.
Turn out into a large, oiled bowl and cover with plastic wrap. Leave in a warm place for around 2 hours until well risen. It is a very wet dough.
Line 1 large or 2 small baking trays with baking paper. Preheat oven to 220ºC on a bread setting if available, otherwise fan-forced is fine.
Divide dough into halves (as best you can, using a silicone spatula) and turn one of the loaves out onto a well-floured silicone bread mat.
Dust the "loaf" in flour and use the bread mat to help you shape the loaf without touching it. Lift it up and onto one of the prepared trays. Pull it lengthways into the shape desired. (Ciabatta means slipper!) Sprinkle a few pink salt flakes across the top of the dough and press in gently.
Repeat with other loaf or follow options of choice.
Cover loosely and allow to rise for approx. another hour. Your oven needs this preheating time.
When ready to bake, place the trays into the oven, throw in about 1 cup of ice cubes onto the bottom of the oven, and shut the door as quickly as possible. This creates some steam to get a better crust.
Bake 15 minutes before turning oven down to 200ºC and baking a further 10-15 minutes, or until the loaf sounds hollow when you tap it.
PIZZA CIABATTA LOAF: When shaping the loaf, fold in a few chopped cherry tomatoes, kalamata olives, garlic and Italian (flat-leaf) parsley, and a good handful of grated Parmesan cheese. Dust the loaf in flour to move it onto the tray, then cover with more Parmesan. Make sure all of the inclusions are tucked inside the dough to anchor them for when you bake the loaf. You need to add an extra 5 minutes onto the baking time, as the extra ingredients create an even wetter mixture.
FIG, WALNUT AND OLIVE CIABATTA LOAF: As above, fold in 50g each chopped dried figs, walnuts and kalamata olives.
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