QUICK CIABATTA
To make this easy version of ciabatta, you need a free standing mixer with attachments or you need really strong arms. My husband thought I bought it from a bakery! I modified this recipe from Holy Cow Vegan.
Ciabatta is also called "Italian Slipper Bread" and has only been around since the 1980's. Apparently Italian bakers were concerned about the rise in popularity of the French baguette so came up with this bread to compete. Here is a brief article describing some of the differences between French and Italian breads: What is the Difference Between French Bread and Italian Bread
If you want to learn about whole grains, whole grain flour and whole grain breads, read Dr. McDougall's newsletter: For the Love of Grains
Here’s how to pronounce ciabatta.
Quick Ciabatta
Ingredients
4 cups white whole wheat flour
2 1/4 teaspoons rapid rise yeast
1 teaspoon salt
2 1/4 cups + 8 teaspoons warm water (120-130 degrees)
Instructions
In the bowl of a stand mixer, combine flour, yeast, and salt.
Using the mixer’s paddle attachment, add the water and mix just until combined. Let rest for 15 minutes.
Still using the paddle attachment, knead on medium-high setting for several minutes. The dough will make a flapping sound and start rising up from the sides of the bowl.
Switch out the paddle for a dough hook. Kneed on medium for about 6 minutes and the dough pulls cleanly off the sides of the bowl.
Place the dough in a large glass bowl, cover with a kitchen towel, and place in a warm spot.
After 2 to 2 1/2 hours the dough should triple in volume.
Line a flat baking sheet (without sides) with parchment paper and dust it with flour.
Pour the dough onto the parchment paper. Using a bench scraper, divide the dough into 2 pieces.
Using your hands and the scraper, shape the dough into flat logs. Arrange so the logs are at least 6 inches apart on the baking sheet.
Sprinkle flour over top of the dough logs, cover with a kitchen towel and place in a warm spot. Let rise again for an hour so logs appear puffy.
Preheat oven to 475 degrees with baking stone on center rack and an empty pan on bottom rack. Let the stone heat up for at least 1/2 hour before placing bread in oven.
Slide the parchment paper with the 2 loaves directly onto the baking stone. (If you are unable, just place the entire baking tray right on the stone.)
Pour a cup of water into the pan on the bottom shelf and quickly shut the oven door.
Bake about 17-18 minutes or until golden brown and the bottoms sound hollow when tapped. Start watching closely after 15 minutes.
Cool on wire rack.
