Super Easy Recipe
Artisan Ciabatta Bread can be really intimidating, I tried several recipes and techniques before I finally got it. The key is in the name "No Knead" that means not at all. Which was really hard for me to understand. The perfect Ciabatta bread should be crusty on the outside and full of holes in the middle. Allowing the dough to rise for 18 hours increases the holy texture and the flavor. This recipe is easy but it takes a little planning............
|1. After 18 hours of rising. Notice all the lovely bubbles.|
2. Dust a piece of wax paper with flour. Line baking pan with parchment or a sil pat and dust with corn meal.
3. Pour dough out onto the floured wax paper. Use the bench scraper to square it up. Do Not Knead.
4. Bring the wax paper to the edge of the pan and flip it over onto the pan. Being very careful not to deflate the bread.
5. Use the side of the bench scraper to straighten up the dough cover with a flour sack towel and let rise for 2 more hours. Then follow the baking instructions in the recipe.
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"Ciabatta Bread Recipe"
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