ciabatta integrale

15 Mar

This bread is at least an overnight bread, but I dragged it out over several days to try and develop a well-rounded flavor. The dates and times happened to be what I used, but they are pretty flexible.

Makes 4 loaves – freezes well
Overnight starter
3 cups All-Purpose Flour
2 cup cool water
1/8 teaspoon active dry yeast

Dough
1/2 cup wrist-temperature water
2 teaspoons active dry yeast
2 teaspoons sugar
all of the starter (from above)
3 cups white whole wheat flour
2 1/2 teaspoons salt
1/4 cup olive oil
Spray oil
flour for dusting

Wednesday, 4 PM
To make the starter: Mix the starter ingredients in a bowl until well combined. Cover the starter with aluminum foil or a lid and let it rest at room temperature 20-24 hours. It will become bubbly.
Thursday, 4 PM
Put the starter in the fridge, covered, and let it rest for 1-3 days.
Saturday, 11 AM
In the bowl for your stand mixer, mix together the dough water, yeast and sugar. Add in the remaining ingredients, including the starter. Beat on medium speed with the PADDLE attachment for 3 minutes. Scrape dough down and switch to the dough hook. Knead with dough hook for 4 minutes. Transfer to a well oiled container with a lid and put in the refrigerator for 1-2 days.
Monday, 10 AM
With floured hands, very gently turn the dough out of the bowl onto a well greased work surface, trying to preserve as much volume as you can. Using a knife, divide the dough into quarters. Transfer the dough quarters to well greased, flour dusted pans. Gently shape into long flat loaves about 4″ apart. Spray generously with spray oil and cover with plastic wrap. Let rise at room temperature for 2 hours. It doesn’t rise up – more kind of spreads out. That’s how ciabatta does it.
Monday, 12:00 PM
Preheat oven to 425′.
Monday, 12:30 PM
Bake loaves for 18-20 minutes, until light-golden brown. Turn off the heat to the oven and prop the oven door open slightly with some folded towels. Let the ciabatta cool in the oven. Let rest for at least one hour before slicing.

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