Efrat's Notebook

Perfect Ciabatta Draft

Homemade ciabatta with a poolish starter, a soft dough I cut into rectangles and bake on a hot stone until the crust cracks and turns deep brown.

  • Prep30 min
  • Cook15 min
  • Rest3 hr 20 min
  • Total4 hr 5 min
  • Makes6 ciabatta loaves
  • KashrutDairy

What you need

Amount:6

Poolish starter

Dough

How I make it

Starter

  1. Make the poolish ahead. In a small bowl, stir the water, flour and yeast together with a fork.

  2. Cover with plastic wrap and leave at room temperature for 2 hours.

Dough

  1. Put the water, yeast, poolish, milk and flour in a stand mixer bowl. Knead with the dough hook on low speed for 3 minutes.

  2. With the mixer running, add the salt, raise to medium speed and knead for 7 more minutes.

  3. Transfer the dough to a floured bowl, cover with plastic wrap and let it rest for 40 minutes.

Shaping and baking

  1. Turn the dough out onto a floured surface and flatten it with the heel of your hand to press out the air bubbles.

  2. Keep flattening until you have a 10 by 6 inch (25 by 15 cm) rectangle, 1 inch (2.5 cm) thick.

  3. Turn the long side toward you and cut the rectangle into 6 equal pieces.

  4. Set the pieces on lightly floured parchment paper, dust them with a little flour, cover with a towel and let rise for 40 minutes.

  5. Meanwhile, set a baking stone or firebricks on the bottom of the oven and preheat to 450°F (230°C).

  6. Quickly but gently move the pieces onto a floured peel, if you have one, and slide them onto the stone.

  7. Bake for 15 minutes, until the tops crack and turn deep brown.

What I've learned

  • The dough is very delicate, so I move the pieces to the stone quickly but gently.
  • The ciabatta are done when tapping the bottom sounds hollow.
  • To keep the bread pareve, I use water instead of the milk.

Source: ChefEf (chefef.com)