I love the smell of bread baking in my kitchen. I also love the smell when you are preparing, kneading and shaping the dough. You will be surprised at how easy it is to make your own bread! Once you make a couple of loaves you won’t pay the high price for bread at the market again!
Ciabatta Dough Starter
- 1 & 1/3 Cup AllPurpose Flour
- 1/2 tsp Sugar 1 tsp Active Dry Yeast
- 1 Cup Water
Ciabatta Bread Dough
- 2 & 1/4 Cup AllPurpose Flour (plus extra for dusting)
- 2 tsp Active Dry Yeast 2 tbsp Olive Oil ( plus extra for oiling the bowl)
- 1 & 1/2 tsp Salt
- 1 tsp Sugar
- 4 tbsp Water
- 1/2 Cup Milk
- Mix well 1 and 1/3 cup all purpose flour, 1 tsp yeast, 1 cup warm water and 1/2 tsp sugar. Cover and leave at room temperature to ferment for at least 4 hours (or until dough doubles in size)
- Stir the risen starter and let it rest for 5 minutes.
- In meantime, in a small bowl, add 4 tbsp warm water, 1/2 cup warm milk, 1 tsp sugar, 1 & 1/2 tsp salt, 2 tbsp oil and mix well.
- Sprinkle yeast over the rested starter.
- Add milk and oil mixture and 2 cups of allpurpose flour. Mix well.
- Transfer to a flour dusted board and knead adding 1 tbsp flour at a time until dough comes together.
- Knead the dough for 5 to 6 minutes. Transfer the dough to an oiled bowl, swirl the dough in bowl to apply oil all over. Cover and leave at warm place to rise for 2 hours (until it triples in size).
Shape the Dough
- Punch the dough, transfer to a floured surface.
- Gently roll the dough to make a 12 inch rectangle. Divide it in four portions.
- Sprinkle a baking sheet with 2 tbsp of allpurpose or semolina flour.
- Shape each half into a small rectangle by folding it like letter (tucking the edges inside). Transfer each folded rectangle to baking sheet, folded ends facing down and placing them in 2 lines, 3-4 inch apart.
- Bake Preheat oven at 425 Fahrenheit.
- Cover with kitchen towel and let rise at room temperature for 60 minutes (or until almost doubles in size).
- Bake for 22-25 minutes or until tops are brown and bottom of rolls sound hollow when tapped.
- Transfer to a cooling rack. Serve warm or let the bread cool completely, then wrap in plastic wrap and freeze for later.