Homemade Ciabatta
Peasant breads are hot. In fact, it’s more common than not these days to find a restaurant’s bread basket filled with rustic rolls and good country loaves. Thes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.searching4zen.com.
Cooking tools:
- Food processor
- Bench scraper
- Chef's knife
- Mixing bowl
- Spatula
- Kitchen towel
- Baking sheet
- Oven
- Refrigerator
- Freezer
- Aluminum foil
- Measuring cup
Ingredients
- 1 cup plus 1 tablespoon room-temperature water (75°F to 80°F)
- 1 1/4-ounce package dry yeast
- 3 1/3 cups bread flour
- Biga (starter dough; see above)
- 3/4 cup plus 2 tablespoons room-temperature water (75°F to 80°F)
- Pinch of dry yeast
- 1/2 cup plus 3 tablespoons semolina flour
- 2 1/2 teaspoons salt
- Additional semolina flour
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