Ciabatta

Adapted from "Pane Fatto in Casa da Tutto il Mondo", by Manuela Caldirola, Nicoletta Negri, and Nathalie Aru.

As these authors state: "Crisp and flavorful, Ciabatta is a fine accompaniment to all types of meats, and toasted, to soups. It is a bread to be consumed shortly after it is baked, because it has a tendency to stale after a few hours".

A photo of this bread made in The Artisan wood fired oven may be found at the end of this recipe.

3/4	Tsp.	Active dry yeast or 3/10 cake yeast - (5 g)
1 1/4	Cups + 1 Tsp.	Water: warm - (60 ml)
4 1/2	Cups	Flour - unbleached all purpose - (600 g)
1	Tbl.	Extra virgin olive oil

Dissolve the yeast in the 1 1/4 cup plus 1 teaspoon water and allow it to stand for approximately 5-10 minutes. Add the dissolved yeast to the unbleached all-purpose flour (4 1/2 cups) and mix until the flour is absorbed and a stiff dough is formed. Place the dough in a large bowl and uniformly spread the extra virgin olive oil (1 tablespoon) on its surface. Cover the bowl with plastic wrap and allow it to remain at room temperature overnight.

Remove the plastic wrap from the bowl and make a hollow in the center of the raised dough. Dissolve the yeast and malt in the water. Slowly pour the water into the hollow. Add the unbleached all-purpose flour (1/8 cup plus 1 tablespoon) and the salt to the mixture. Knead the ingredients to the consistency of a soft dough.

Lightly spread extra virgin olive oil on the surface of the dough. Allow the dough to rise in a well sealed bowl for at least one half hour.

Turn the risen dough onto a lightly flour dusted work surface. Divide it into two or four portions. Using your hands or a spatula, shape each portion of dough into the typical flat and elongated form. Dust a piece of canvas (untreated, 100% cotton) or a proofing board (lumber core plywood) with flour. Transfer each portion of dough to the floured canvas or proofing board. Cover the dough and let it rise at room temperature until more than doubled, about 1 hour.

As the dough is rising, place a baking stone in the oven and set the temperature to 475° F. Allow the oven to heat for 30 minutes.

Turn each portion of dough onto a lightly floured sheet of parchment paper. Slide a baker’s peel beneath the parchment paper. Lower the oven temperature to 425° F. Slide the parchment paper from the peel onto the baking stone. Bake the dough for about ten minute, then lower the temperature to 350 F and continue to bake for about a half an hour. This baking technique will result in a light colored, thick crusted bread. If a deeper colored, thinner crusted bread is preferred, bake the dough at 425°F until golden brown (about 25 minutes).

Starter: The extra-virgin olive oil (1 tablespoon) was kneaded into the dough.

Dough: The dough was allowed to rise for 2 hours. During the 2 hours, it was punched down (by gently folding the edges into the center and turning it over so that the top was smooth) at 30, 60, and 90 minutes. It was then refrigerated for 4 1/2 hours. The dough was removed from the refrigerator and allowed to rest for an additional 1 1/2 hours before being baked in the brick oven.

Baking: The loaf was baked at 450°-500° for 15 minutes. Depending upon whether or not the fire is banked or the coals removed, shifting the loaf in the oven may or may not be necessary. If the fire is banked it is important to turn the loaf in the oven every 5 minutes or so to keep one side from browning to much or too quickly.

3/4	Tsp.	Active dry yeast or 3/10 cake yeast - (5 g)
1	Tsp.	Malt or 2 Tsp. sugar
1/4	Cup + 2 Tbl. + 2 Tsp.	Water - (100 ml)
1/8	Cup + 1 Tbl.	Flour - unbleached all purpose - (25 g)
1	Tbl.	Salt - (15 g)
Q.B.	Tsp.	Extra virgin olive oil