Sourdough Ciabatta Recipes

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SOURDOUGH CIABATTA BREAD



Sourdough Ciabatta Bread image

Awesome ciabatta recipe I perfected so that I could use my sourdough starter. With the help of the Dough cycle on the bread machine, it's super easy to make. I highly recommend using a Dutch oven for best results.

Provided by colleen

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 4h5m

Yield 18

Number Of Ingredients 9

1 ½ cups warm water
1 tablespoon milk
1 tablespoon olive oil
1 cup sourdough starter
1 teaspoon white sugar
1 ½ teaspoons salt
3 ¼ cups bread flour
1 teaspoon vital wheat gluten
1 ½ teaspoons active dry yeast

Steps:

  • Place water, milk, olive oil, sourdough starter, sugar, salt, flour, and vital wheat gluten in a bread machine in the order listed. Sprinkle yeast over flour. Start Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
  • Turn dough out onto a well floured surface and let rest for 15 minutes.
  • Flour hands and a bench knife well before handling the dough, but try not to add too much extra flour to the dough itself. Divide dough into 3 equal sections and form into round loaves. Place loaves on pieces of generously floured parchment paper and cover with large bowls, not touching the loaves themselves. Let rise in a warm place for about 60 minutes.
  • Place a Dutch oven on the lowest rack of the oven and preheat to 450 degrees F (230 degrees C).
  • Carefully lift 1 piece of parchment paper by the ends and transfer to the hot Dutch oven. Place lid back on the Dutch oven.
  • Bake in the preheated oven until loaf is golden, about 20 minutes. Uncover and continue baking until top is golden brown, 2 to 5 minutes more. Lift up loaf with with parchment paper and place on a towel to cool. Bake remaining 2 loaves in the same way.

Nutrition Facts : Calories 107.7 calories, Carbohydrate 20 g, Cholesterol 0.1 mg, Fat 1.2 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 198.5 mg, Sugar 0.6 g

SOURDOUGH CIABATTA



Sourdough Ciabatta image

As you'll note, there is a wide range in the amount of flour needed. The essence of ciabatta is it's coarse texture with large interior holes; this is possible with the right proportion of flour and liquid. A dough with too much flour will have a fine texture; a slack dough, one with too much liquid, will spread out on the baking sheet, rather than rising up. Experience, and maybe a few failures, will teach you just what the dough of a perfect ciabatta should feel like. Found this recipe on King Arthur's website.

Provided by Galley Wench

Categories     Sourdough Breads

Time 2h20m

Yield 3 loaves

Number Of Ingredients 7

2 teaspoons instant yeast
1 cup sourdough starter
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon salt
6 -8 cups unbleached all-purpose flour

Steps:

  • In a large bowl mix together the water, milk, olive oil, and starter.
  • Mix the yeast and salt into the flour.
  • Stir 6 cups of flour into the liquid mixture, a cup at a time, until you have a dough the consistency of drop-cookie batter.
  • Turn the dough out onto a lightly floured work surface and knead, adding more flour as necessary, until the dough is smooth and satiny.
  • The dough should be on the slack side, but not oozy; it needs to be able to hold its shape in the oven.
  • Place the dough in an oiled bowl and cover with plastic wrap or a damp towel.
  • Place the bowl in a warm spot and let the dough rise, undisturbed, about 1 1/2 to 2 hours, or until doubled in size.
  • Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into three pieces.
  • Form the loaves into torpedo shapes, and place the loaves on parchment-lined baking sheets.
  • With a serrated knife or lamé, make three slashes in the tops of the loaves, each 1/2-inch deep.
  • Cover with a damp towel.
  • Let the loaves rise until they look puffy.
  • This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.
  • Brush or spray the loaves with water; a plant mister is good for this job.
  • Bake for 10 minutes, spraying the loaves with water two more times.
  • Lower the oven to 375°F and bake for an additional 25 minutes, or until golden brown.

Nutrition Facts : Calories 997.5, Fat 9.4, SaturatedFat 2.4, Cholesterol 8.5, Sodium 2364.8, Carbohydrate 194.7, Fiber 7.5, Sugar 0.7, Protein 28.9

SOURDOUGH CIABATTA



Sourdough Ciabatta image

Sourdough ciabatta is perfect for bruschetta, juicy BBQ sandwiches, garlic bread, and soft cheeses. This recipe is surprisingly fast because of the large amount of active starter in the dough, and easy because of the simple shaping process.

Provided by Melissa Johnson

Categories     Recipes

Time 1h5m

Number Of Ingredients 6

550g bread flour (4 1/4 cups)
550g mature sourdough starter, all purpose flour, 100% hydration or higher (~4 1/2 cups airy)
280g water (1 cup and 3 Tbsp)
24g olive oil (2 Tbsp)
14g salt (2 1/2 tsp)
75g water (scant 1/3 cup) add this after mixing the dough for 10 minutes

Steps:

  • Sourdough Starter
  • Build a 100% hydration (or higher) sourdough starter over a couple of days until it is more than 550g in weight, about 4 1/2 cups volume, active and floating.
  • There are numerous, equally effective ways to get this amount of active starter. I fed my starter and refrigerated it at about 2 cups in volume. On baking day, I put 220g of starter in a large bowl, fed it 150g of all-purpose flour and 180g of water. In volume, this is approximately 1 cup starter, 1 cup flour and 3/4 cup water. Several hours later, it was over four cups in volume and it floated.
  • Hand Mixing Instructions
  • Mix together in a large bowl all of the ingredients (flour, active starter, water, olive oil, salt) except the additional 75g of water. I used a danish dough whisk until the ingredients were incorporated. Mark the time here if you like to track fermentation this way.
  • Develop the gluten in the dough by hand for 8-10 minutes or until the dough passes the windowpane test. Use one hand to turn the bowl and the other hand to scrape, scoop and pull the dough around the bowl in the opposite direction. Feel free to take breaks and do not worry about pausing the clock. Here is a video of this mixing technique.
  • Add the additional 75g of water and gently fold and squeeze it into the dough.
  • Stand Mixer Instructions
  • If you prefer to use a stand mixer, you can put all of the ingredients including the extra 75g of water into the mixer bowl at once and use the paddle attachment on med speed for 5 minutes and then the dough hook attachment on med speed for 2 minutes or until dough passes the windowpane test.
  • After Mixing
  • Cover and let the dough rest for 30 minutes.
  • For the first stretch and fold, lift the dough with a dough scraper from one side and flop it over to the opposite side. Do four sides, twice around.
  • Cover and let the dough rest for 30 minutes.
  • For the second stretch and fold, lightly oil a new bowl, scrape the dough into the new bowl and stretch and fold using the dough scraper from all four sides once around.
  • Cover and let rest 60 minutes.
  • For the third stretch and fold, wet your fingertips and gently pull the sides of the dough off the bowl and toward the center of the dough. After you have done this around the entire bowl, scoop the dough up with both hands coming from the sides and downward (so that the dough is like a droopy cat with your hands in the middle). Do not pull hard and rip the dough if it does not come off the bowl easily. Lay it back down and scoop again but from the other sides. Repeat both directions a second time.
  • Cover and let ferment until puffy and roughly doubled.
  • My bulk fermentation from the initial mixing of the dough was 4 hours at a room temperature of 79F.
  • Heavily flour your countertop, then scrape/pour the dough onto it. Flour your hands repeatedly and gently slide your fingers under the dough from all sides to pull it outward into a rectangular shape about 1/2 an inch thick.
  • This technique does not de-gas the dough, and seems to encourage big irregular holes in the crumb. I also made a batch where I pressed the dough into a rectangle, de-gassing it, and I got more regular holes in the crumb. Both techniques work well in my opinion.
  • Flip the bottom half of the dough onto the top half (fold along the long side of the rectangle.) You will now have a narrower rectangle with a floured top (and bottom).
  • Gently cut the dough into 3 square-ish pieces. See photo gallery.
  • Prepare a linen couche with a lot of flour. Create channels, as in this photo and the photo in the gallery below, wide enough to lay the dough slipper in. You can also use tea towels or parchment paper.
  • Using a bench scraper, transfer the three slippers to the couche. In the transfer, you can gently stretch the slippers to be a little longer.
  • Loosely cover and let proof for about 1 hour (longer at temps under 75F).
  • If you have a baking stone, put it in the oven. You can also cook the slippers on a metal cookie sheet or upside down cast iron pan. (Do not use a dark non-stick surface because of the high oven temperature).
  • Prepare to create steam early in the baking process. You can put a cast iron pan on the shelf under the baking stone. Or you can create a drip system by putting an aluminum pan with a pinhole in the oven under the stone, and a metal cookie sheet on the base of the oven. When making the pinhole, test over your sink that water drips through it about 1-2 drops a second. This system was devised by Breadtopia community member @peevee.
  • My heating element is exposed on the bottom of my oven, so the aluminum pan drips onto the bottom of the oven rather than a cookie sheet, which works fine too.
  • Preheat your oven to 500 F for 30 minutes before the dough finishes proofing. If you are baking on a cookie sheet, a 15 minute preheat should be enough.
  • When proofing is complete, flip your slippers over onto three narrow sheets of parchment paper, place them on a pizza peel (an upside-down cookie sheet can be a peel too), and slide the slippers onto your preheated stone or cookie sheet.
  • I fit three ciabatta slippers on my stone with a little careful adjustment, but you can do two batches if needed.
  • Pour a cup of water onto the aluminum tray or cast iron pan that is under your stone or cookie sheet, and quickly close the oven door to trap the steam.
  • Bake at 500 F for 10 minutes. Then remove the parchment paper and rotate the slippers 180 degrees if your oven seems to brown unevenly.
  • Bake an additional 8-10 minutes at 450 F.
  • Important After baking, turn off the oven, crack open the door a couple of inches, and leave the slippers in the oven for another 5 minutes. This will make the crust crunchier.
  • If you make rolls or larger slippers, adjust your cooking time accordingly. Internal temperature should be about 205 F.
  • Let cool on a rack for at least 1 hour before slicing.
  • For most purposes (olive oil and tomatoes, butter and blue cheese, BBQ pulled meat), I like to slice a slipper horizontally and then into roll-size pieces 3-4 inches wide.

SPROUTED WHEAT SOURDOUGH CIABATTA



Sprouted Wheat Sourdough Ciabatta image

This ciabatta recipe uses home-milled sprouted red wheat to make it more nutritious and complex in flavor without compromising the wild open crumb that is characteristic of the style.

Provided by Melissa Johnson

Categories     Recipes

Time 1h15m

Number Of Ingredients 15

350g bread flour (2 1/2 rounded cups)
75g home-milled sprouted hard red wheat berries (scant 1/2 cup)
[If no mill at home, 75g sprouted hard red wheat flour (scant 1/2 cup)]
210g 100% hydration sourdough starter (1 cup stirred down)
290g water (1 1/4 cup)
18g olive oil (1 1/2 Tbsp)
9g salt (1 3/4 tsp)
Baker's Percentages*
82% bread flour
18% homemilled sprouted hard red wheat berries
68% water
50% sourdough starter (100% hydration)
4.2% olive oil
2.4% salt
*Note that the large amount of starter relative to flour means that the dough will feel much wetter than 68% water. Similarly, the salt and oil percentages seem high, but the flour and water in the starter essentially dilutes them down to a lighter flavor.

Steps:

  • MIXING AND BULK FERMENTATION
  • Combine all the ingredients in a stand mixer with dough hook attachment. Mix on low speed about a minute until combined and then scrape down the sides. Then mix on medium-low speed for about 5 minutes and then transfer the dough to a clean bowl. Alternately or additionally, mix in a bowl with a stiff spatula and then with the Rubaud Method for 2-10 minutes (the longer time is if you take breaks). After mixing, note the time and room temperature if you like to track fermentation this way.
  • Cover and let the dough rest for 30 minutes.
  • Do three gentle stretch and folds, spaced 25-45 minutes apart. Use damp fingertips or a dough scraper to pull the dough from the sides of the bowl and fold it over (four sides, twice around). Cover after each stretch and fold.
  • Let ferment until bubbly and roughly doubled. This was a little over 4 hours from mixing in summer house temps (75-78F).
  • SHAPING
  • Flour your countertop, then scrape the dough out of the bowl.
  • Flour your hands and gently slide your fingers under the dough from all sides to pull it outward into a square shape about 1/2 an inch thick. Do not flour the surface of the dough as this will be the interior of your slippers.
  • Using a bench scraper, fold the rectangle of dough in half on itself. Then cut the dough in pieces. I went with five small slippers, almost like large rolls. Of note I did not do a bench rest and reshape. It was about 10 minutes from bowl to couche.
  • Using a bench scraper and your free hand, transfer the slippers to the channels of a heavily floured couche or tea towel. The slippers will scrunch up a bit as you gather them, but you can adjust and stretch them out again as you lay them in the couche.
  • Loosely cover the slippers with the couche itself or with another tea towel.
  • PROOFING AND OVEN PREP
  • Let the slippers proof for about 30 minutes at warm room temperatures, longer in cool temps.
  • If you have a baking stone or steel, put it in the oven. You can also cook the slippers on a metal cookie sheet. (Do not use a dark non-stick surface because of the high oven temperature.)
  • Prepare to create steam early in the baking process. You can put a cast iron pan on the shelf under the baking stone. Or you can create a drip system by putting an aluminum pan with a pinhole in the oven under the stone, and a metal cookie sheet on the base of the oven. When making the pinhole, test over your sink that water drips through it about 1-2 drops a second. My heating element is exposed on the bottom of my oven, so the aluminum pan drips onto the bottom of the oven rather than a cookie sheet, which works fine too. (See gallery for photo of setup.)
  • Preheat your oven and stone to 500 F for 30 minutes as the dough proofs. If you are baking on a cookie sheet, a 15 minute preheat should be enough.
  • BAKING
  • When proofing is complete, flip the slippers onto pieces of parchment paper, and slide the slippers onto your preheated stone. You can use a pizza peel or a cold upside down cookie sheet to transfer the slippers.
  • Immediately pour a cup of water onto the aluminum tray or cast iron pan that is under your stone, and quickly close the oven door to trap the steam.
  • Bake at 500 F for 10 minutes. Then remove the parchment paper and rotate the slippers 180 degrees if your oven seems to brown unevenly.
  • Bake an additional 5-10 minutes at 450 F.
  • After baking, turn off the oven, crack open the door a couple of inches, and leave the slippers in the oven for another 5 minutes. This will make the crust crunchier.
  • Internal temperature should be about 205 F.
  • Let cool on a rack for about one hour before slicing.

SOURDOUGH CIABATTA ROLLS



Sourdough Ciabatta Rolls image

These are the perfect dinner rolls. Light and tangy, they are delicious eaten out of hand, dragged through a bowl of sauce, or slathered with good butter. Leftover rolls can be kept in a plastic bag and reheated in the oven or they can be split and toasted for breakfast. They can be sliced for bread pudding or diced for stuffing. If you prefer, you can shape the dough into two long loaves instead of small rolls, or you can shape it into the traditional wide, flat slipper loaf that ciabatta is named for. Either way, it makes for excellent sandwiches or grilled crostini.

Yield makes 12 rolls

Number Of Ingredients 8

1/2 teaspoon/1.5 grams instant yeast
3/4 cup/200 grams warm whole milk, approximately 110°F (43°C)
1 cup/300 grams sourdough starter
1 tablespoon/14 grams olive oil
2 1/4 cups/338 grams all-purpose flour, plus more for kneading
1 1/2 teaspoons/9 grams fine sea salt
1 tablespoon/14 grams vegetable oil
Cornmeal, for dusting the baking sheet

Steps:

  • Put the yeast and milk in the bowl of a stand mixer and stir to dissolve the yeast. Add the sourdough starter and the olive oil to the bowl. Use the paddle attachment to stir the ingredients together. Slowly add the flour and then the salt. Mix for 3 minutes, then change the attachment to a dough hook. Scrape the sides and bottom of the bowl with a spatula, then knead the dough for 10 minutes on medium speed. Turn the dough out onto a lightly floured work surface. Knead the dough by hand until it is silky and smooth, about 5 minutes.
  • Alternatively, if you don't have an electric mixer, you can combine the yeast and milk in a large measuring cup. Stir to dissolve the yeast and add the starter. Combine the flour and salt in a medium bowl, stirring to blend them together, and then form a well in the center of the flour. Add the milk, starter, and olive oil to the well and stir them together using a wooden spoon, slowly incorporating the flour by working from the center outward. When the mixture forms a loose dough, turn it out onto the counter. Knead the dough with your hands, incorporating any additional flour from the bowl, until you have a soft, tacky dough that has the consistency of soft Play-Doh. Knead the dough for 10 to 15 minutes until it is smooth and silky with a loose, elastic texture.
  • Grease the inside of a bowl with the vegetable oil and put the dough inside, turning to coat with the oil. Cover the bowl with a damp towel and leave it on the counter. Let the dough rise for 1 hour and 15 minutes or until doubled in size.
  • Lightly dust a baking sheet with cornmeal. Put the dough on a floured work surface and roll it into a log about 18 inches (46 centimeters) long. Use a pair of scissors to cut the log into 12 equal pieces. With the palm of your hand, roll each piece into a ball. Put the balls on the baking sheet, forming an evenly spaced 3 × 4 grid. Cover the baking sheet with a damp towel and let the rolls rise for 2 hours.
  • Thirty minutes before the rolls are done rising, preheat the oven to 425°F (220°C).
  • Remove the towel from the baking sheet and put the rolls in the oven. Bake for 10 minutes. Rotate the baking sheet and bake for another 8 to 10 minutes until the rolls are a dark golden brown and sound hollow when tapped with your finger. Remove from the oven and allow to cool on the pan.

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  • Place the water in a large bowl. Add the salt and stir briefly. Add the starter and stir briefly to incorporate. Add the flour, and stir until you have a wet, sticky dough ball. Knead briefly with your hands if necessary to incorporate the flour. Cover with a tea towel or cloth bowl cover and let sit for 30 minutes.
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From lionsbread.com


SOURDOUGH CIABATTA - BAKE FROM SCRATCH
Beat at medium speed for 6-9 minutes, until a smooth and elastic dough forms. Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) for 1 ½ to 2 hours, or until doubled in size. Turn out the dough onto a greased sheet pan and gently stretch into a log, folding ...
From bakefromscratch.com


SOURDOUGH CIABATTA RECIPE — OONI USA
Directions. In a large bowl, add your water and sourdough starter. Dissolve the starter in the water with your hands. Add the flour and continue mixing until no dry flour remains. Let the mixture rest. After 10 minutes, add your salt and the remaining water. Use your hands to mash and mix the dough together until everything is fully incorporated.
From ooni.com


A FANTASTIC CIABATTA RECIPE WITH BIGA – REAL AUTHENTIC!
Using a dough mixer: Add the biga, flour, 1st water, yeast and salt to the mixing bowl and knead for 8 minutes slow, followed by 8 minutes fast. Next add the 2nd water and knead slowly. Once the dough has pulled together, knead on fast for a minute before adding the olive oil, again on slow speed. Move to step 6.
From busbysbakery.com


BAKERY-STYLE NO-KNEAD CIABATTA BREAD - BIGGER BOLDER BAKING
2021-02-11 In a large bowl mix together the flours, salt, and yeast. In a separate jug mix together the water and oil. Add the wet into the dry ingredients and mix to form a wet dough. Scrape down the bowl and cover with a shower cap or cling wrap and a kitchen towel. Leave to ferment at room temperature for about 18 hours.
From biggerbolderbaking.com


21 CIABATTA PIZZA CRUST RECIPE - SELECTED RECIPES
Ciabatta also takes much less time to make; whereas sourdough takes about 24 to 48 hours just for prep, ciabatta takes a little over two hours max. Is Sourdough healthier than ciabatta? The liquid in both doughs are made up of water; the ciabatta bread has a higher water content than a sourdough bread of the same weight.
From selectedrecipe.com


SOURDOUGH CIABATTA BREAD RECIPE - FOOD NEWS
Place roasting pan lid over bread if desired. Bake for 15 minutes. Turn heat down to 425 degrees, turn loaves around, remove roasting pan lid, and bake for another 10-15 minutes.
From foodnewsnews.cc


SOURDOUGH CIABATTA ITALIAN BREAD, WHATS COOKING AMERICA
2022-04-19 Instructions. Place starter, water, olive oil, salt, sugar, bread flour, malt and yeast in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, dough will be very soft (between a batter and a runny dough). Remove dough from pan and place into a oiled large bowl.
From whatscookingamerica.net


SMALL BATCH SOURDOUGH CIABATTA BREAD - MANY SIMPLE RECIPES
2021-08-29 Preheat the oven to 420 F, and allow it to fill with steam from the water. When the oven is ready, slide the baking tray in and spray some water with a spray bottle over the dough immediately. Bake for 20 minutes until the crust turns golden brown. Let the bread cool for …
From manysimplerecipes.com


SOURDOUGH CIABATTA - HUNGRY TIRED SLEEPY
2021-07-23 Shaping and Baking. Remove the container from refrigerator, sprinkle top of the dough and work surface with plenty of flour. Take out …
From hungrytiredsleepy.com


EASY RECIPE FOR SOURDOUGH CIABATTA (FOOL PROOF RECIPE) - VEENA …
2022-07-17 Sourdough Ciabatta Recipe with Sourdough Starter Bake. Preheat oven - Preheat the oven at 450°F / 230°C / Gas mark 8 with a pizza stone for at least 45 minutes. Pro tip - A pizza stone will ensure a lovely crust on the outside with an airy loaf on the inside. Shape - Dust your work surface generously with flour. Make sure you have good ...
From veenaazmanov.com


SOURDOUGH CIABATTA - COMMUNITY RECIPES - SHIPTON MILL
300 gm ciabatta flour. 240 gm water. 20 gm olive oil. 1½ teaspoons salt. Mix in bowl for 5 minutes. Leave for 2 hours. Mix for a couple of minutes until smooth and supple. leave for 2 hours. Dredge surface with ciabatta flour, split dough into 3 …
From shipton-mill.com


SOURDOUGH CIABATTA | EASY RECIPE FOR THE FAMOUS ITALIAN …
A normal ciabatta is white bread, so we are only using bread flour. I am using an Italian flour called Caputo Manitoba Oro. The hydration is very high at 90%, which is important for the result. The salt content is a bit over 2% and the inoculation is 20%. Some olive oil is added for extra extensibility and extra self-life.
From foodgeek.dk


SOURDOUGH WHOLE-WHEAT CIABATTA - WELCOME 2 OUR TABLE
Instructions. In a large mixing bowl combine sponge ingredients: water, sourdough starter, bread flour. Cover and let rest for 30 minutes. Use a paddle attachment to add olive oil and salt (or mix in by hand). Let rest for another 30 minutes. Add flour and water, using the water as a variable. The consistency needs to be like thick pancake batter.
From welcome2ourtable.com


SEEDED SOURDOUGH CIABATTA - NATASHA'S BAKING
2021-09-15 Prepare 10 ice cubes. Act fast, open the oven, transfer ciabattas on to the baking stone, dump the ice cubes into the tray and put it on the bottom rack, close the oven door. Bake for 10 minutes. Lower the temperature to 475F, open the oven door, remove the tray with excess water. Bake for 15 more minutes.
From natashasbaking.com


CIABATTA HYBRID METHOD (SOURDOUGH STARTER & POOLISH)
2020-06-14 Prepare 10 ice cubes. Act fast, open the oven, transfer ciabattas on to the baking stone, dump the ice cubes into the tray and put it on the bottom rack, close the oven door. Bake for 10 minutes. Lower the temperature to 475F, open the oven door, remove the tray with excess water. Bake for 15 more minutes.
From natashasbaking.com


SOURDOUGH CIABATTA WITH POPPY SEED - BAKE WITH PAWS
2022-02-05 Baking:-. Preheat oven with baking stone and lava rocks (below the baking stone) at 250C (top and bottom heat) for 60 minutes before baking. Open the oven door, slide dough (together with parchment paper) on baking stone. Pour 1 cup of hot water into the lava stone. Close the oven door immediately.
From bakewithpaws.com


SOURDOUGH CIABATTA - LAVENDER AND LIME
2013-05-06 Then last weekend I decided to follow the recipe, but instead of using semola flour like Celia, I used 00 pasta flour. This is very fine and added a very soft texture to the ciabatta. This weekend I used the semola flour so that I could get a comparison between the two before posting a recipe for this month’s Fresh From The Oven challenge ...
From tandysinclair.com


SOURDOUGH CIABATTA BREAD RECIPE | TURKISH STYLE COOKING
Preparation. Mix yeast, water and flour homogeneously in a deep bowl, Cover it with a plastic wrap and let it rest for 30 minutes, Add salt and olive oil and knead until homogeneous, Take the dough on the floured counter and fold for 3-4 minutes., adding flour when necessary, Put the dough back in the bowl, cover with plastic wrap and let it ...
From turkishstylecooking.com


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