Ingredientes para Ciabatta A Old Italian Bread
- 1 teaspoon active dry yeast
- Warm Water
- Bread Flour
- Milk
- Olive Oil
- 1 teaspoon salt
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Cómo preparar Ciabatta A Old Italian Bread
- **Day 1: Make the Sponge**
- In a large bowl, combine 1 cup (240ml) warm water, 1 teaspoon sugar, and 1 teaspoon active dry yeast. Let stand for 5 minutes until foamy.
- Stir in 2 1/2 cups (300g) all-purpose flour and 1 teaspoon salt. Mix until a shaggy dough forms.
- Cover the bowl and let the sponge rise in a cool place for at least 12 hours, or up to 24 hours for a more developed flavor (longer rise yields a fluffier loaf with fewer air pockets).
- **Day 2: Make the Dough**
- Add 1 1/2 cups (180g) all-purpose flour to the sponge. Mix until combined.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and slightly elastic. Add more flour as needed if the dough is too sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently deflate the dough. Shape it into two oblong loaves.
- Place the loaves on a greased and floured baking sheet. Lightly score the tops of the loaves with a sharp knife or lame.
- Let the loaves rise for another 30-45 minutes.
- Preheat oven to 450°F (232°C).
- Bake for 25-30 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Let the bread cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
0g
Fat
1g
Carbs
6g