Ciabatta Starter

 

1 cup all-purpose flour
⅛ teaspoon instant (rapid-rise) yeast
½ cup water, at room temperature

For the Dough:
2 cups all-purpose flour
1½ teaspoons salt
½ teaspoon instant (rapid-rise) yeast
¾ cup water, at room temperature
¼ cup whole or 2% milk, at room temperature

 

 

1/4  Stir the yeast into the warm water (1/4 cup) and let stand  about 10 minutes till creamy

       

Stir the remaining water into the mixture, and then stir in the flour, 1 cup at a time. If mixing by hand stir for about 3 to 4 min If mixing with a food processor, mix just until a sticky dough forms.

         

Transfer the starter to a lightly oiled bowl, cover with plastic wrap, and let rise at cool room temperature for 6 to 24 hours, until the starter is triple its original volume but is still wet and sticky.

 

Cover and refrigerate or freeze the starter until ready to use. It will last in the fridge for about 5 days

 

Or you can freeze till needed…When you take it from the freezer let it sit for a few hours till it bubbles & active again

 

 

 

Ciabatta Bread

 

5 tablespoons  warm milk

1 cup cold water in a food processor

1 tablespoon olive oil

 2 full cups starter as above rested for 12 hours

 3 3/4 cups plain flour

1 tablespoon  salt

Cornmeal (optional)

 

In a food processor: Stir the yeast into the milk in a large bowl; let stand about 10min till creamy

 

In a bowl add 1 cup plus 3tbspn of cold water oil & starter & mix make sure the starter is broken up you may need to use your fingers to break it up

 

Place the salt & flour in processor with the machine running pour the starter mixture in and mix till the mixture comes together.( this dough will be very sticky)

 

Turn out on a well floured suface & becomes supple & moist (make sure your hands are wet as wet dough won’t stick to it)

 

Place the dough in an oiled bowl covered in plastic wrap for about 20min & doubled in size

(it should have lots of bubbles but still sticky)

 

Cut the dough into 4 pieces Flour your work bench then roll each piece in turn into a roll & stretch sides to become a rough 10 x 4 rectangle using your fingers

 

Flour baking paper or baking sheets place each  piece of dough down

Dimple the dough with your fingers to stop it rising to much

 

Cover loosely with damp paper towels & let rise till puffy but not doubled it size approx. 1hr 45 min

(dnt worry they don’t look much at this stage )

 

Preheat oven to 218C putting in a baking stone I used a pizza Stone but if you don’t have either an oven proofed skillet turned upside down will work just as well.

 

Sprinkle the stone or skillet with cornmeal & carefully put one of the doughs on the stone (skillet)

 

Bake for 20- 25min

Spray the oven with a little water in first 10min to get the moist air going

 

When done turn on to wire racks to cool

 

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