Bread Maker Italian Bread
Ciabatta – Italian Recipe
A little help from my friends
This is another recipe Dan sent me by Locaputo, and delicious every time. Thanks Dan for letting us use your recipe here. I made some changes, mainly as a machine can do making bread.
Truly Italian
Ciabatta bread was probably the first time in Liguria, Italy, but now in Italy. It has also become very popular throughout Europe and the U.S., and if you've tried, you know why. The bread is also popular as bread. It has a hard outer crust and delicious flavor. Although it is not complex to do, which is about 2 days, because you have to wait for the dough to rise. First, start to make a sponge followed by the process of making final bread.
Ingredients (2 loaves):
For the cake
- 1 / 8 teaspoon active dry yeast
- 2 tablespoons warm water (110 to 115 degrees F)
- 1 / 3 cup hot water (110 to 115 degrees F)
- 1 cup bread flour
For bread
- ½ teaspoon active dry yeast
- 2 tablespoons warm milk (110 to 115 degrees F)
- 2 / 3 cup hot water (110 to 115 degrees F)
- 1 tablespoon extra virgin olive oil
- 2 cups bread flour
- 1 ½ teaspoons salt
Preparation of sponge
Mix yeast 1 / 8 teaspoon dry 2 tablespoons warm water in small bowl and let stand 5 to 10 minutes (until creamy). Place cream mixture in a large bowl with a cup of water 1 / 3 and 1 cup bread flour. Stir the mixture for 4-5 minutes, then cover with plastic wrap and plastic stand for 12 to 24 hours in a cool place.
Sponge after it has been mixed.
Sponge after rising.
Bread making
In a small bowl, mix ½ teaspoons baking powder and 2 tablespoons milk and again let stand until creamy (about 5 minutes). Place the mixture in the bread machine with the sponge, 2 / 3 cup water, olive oil and 2 cups flour and mix until flour is moistened. Add salt and mix until a ball of dough smooth and elastic (10 to 15 minutes).
Masa mix breadmaker.
It will be sticky, but put the dough in a greased bowl breaking up all the same and cover with plastic wrap. The Dough should rise at room temperature for about 2 hours (until double in size) – make sure it is full of holes and sticky before going to the next step.
Increasing mass.
Place dough on a floured surface and cut in half. Place each half in wax paper and form them into an oval shape (about 9 inches long). Dimple loaves with flour fingers and dust tops with flour. Take a towel chef, and cover the bread. Let the loaves rise at room temperature for about 2 hours (until each loaf of bread has almost doubled).
The dough ready to go into the oven.
In at least 45 minutes before baking the bread, place a stone Bake on the lowest position of oven rack and preheat oven to 425 degrees F. Once the stone has become warm, transfer the loaves to it. Bake the loaves for 20 minutes or until pale golden. Once cool it has been cooked on a grill. Perfect!
Baked bread.
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