Ciabatta Bread is an artisinal sourdough-type bread from Italy. it makes great sandwiches - especially grilled ones, and has a chewy outer crust and flavourful crumb. You'll need to start this bread the day before you want to eat it.
1 1/4 c warm water
1 T yeast
1 c Better Batter Gluten Free Flour
1 1/2 tsp salt
2 c warm milk
2 tbsp olive oil
2 c Better Batter Gluten Free Flour
Instructions
The day before you want this bread, mix the first part of warm water, yeast, and flour. Set aside for at least 8 hours. This is your sponge.
The next day, preheat oven to 425 degrees. Line a baking pan with parchment paper.
Stir down the sponge and add the salt, milk, olive oil and 2 additional cups of flour.
Beat on low speed of your electric mixer for about 4 minutes.
This dough will be VERY sticky - the consistency a little thicker than cake batter, but not quite chocolate chip cookie dough.
Place on parchment paper, spooning into two loaves of about a nine inch length.
Lightly flour the loaves and dimple them with floured fingers.
Let rise until doubled in bulk.
Bake for 20-30 minutes, or until just golden.
Remove to a rack to cool.
Leave a comment