Ciabatta is an artisinal sourdough-type bread from Italy. it makes great sandwiches – especially grilled ones, and has a chewy outer crust and flavorful crumb. You’ll need to start this bread the day before you want to eat it.
As with all homemade bread, your bread may need to be refreshed in the microwave or toaster after 48 hours.
4 c (16oz – 1 lb – or 454g) Better Batter Gluten Free Flour
2 1/4 c lukewarm water or milk
1 1/2 tsp salt
1 Tbsp olive oil
In the bowl of your stand mixer, mix together the Better Batter Gluten Free Flour, Sourdough Starter, water, salt, and oil. Blend on high speed for 4 minutes, or until completely combined – the texture will be between the texture of a very soft cookie dough and a drop biscuit dough.
Preheat oven to 500 degrees. Line a baking pan with parchment paper.
Place on parchment paper, spooning into two loaves of about a nine inch length, 3-4 inches wide, and 1 or 2 inches in height. Alternately you may make into shorter rolls, using the same width and height.
Lightly flour the loaves or rolls and dimple them with floured fingers.
Let rise 45 minutes for loaves and 30 minutes for rolls.
Bake for 15-25 minutes, or until just golden or 210 degrees internally.
Remove to a rack to cool. Allow to cool completely before slicing or opening.