Ciabatta - great for panini

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From our spring 200 newsletter (PDF)

Ciabatta – which means “slipper” in Italian – refers to the shape of the loaf. It has as many variations as there are bakers.

Michael Rhoads of B & R Artisan Bread provided the basic handmixed recipe, below, as well as olive and charred onion variations.

Basic ciabatta

For the pre-ferment

6 oz. King Arthur all-purpose flour
6 oz. water
Pinch instant yeast

Directions

Mix the ingredients together by hand in a large mixing bowl using room temperature water (72 degrees) until it is the consistency of pancake batter.  Scrape the sides of the bowl and cover with plastic wrap.  Let the mixture proof for 8 to 10 hours. 

For the final dough

12 oz. King Arthur all purpose flour
6-7 oz. water room temperature
1 tablespoon sea salt
½ teaspoon instant yeast

Directions

1. Add all the ingredients to the pre-ferment. Mix by hand for 2-4 minutes with a stiff wooden spoon or bowl scraper. Scrape down the sides of the container and cover with plastic wrap.
2. Set a timer for 30 minutes. While you wait, preheat the oven to 450 degrees and place a large pizza stone in the middle rack of the oven.
3. After 30 minutes, fold the dough onto itself by pulling the sides into the center of the bowl and then flipping the dough over. Repeat this step 3 more times. This action will help the dough develop. By the fourth fold, the dough will be fully developed.
4. Lightly flour a small tablecloth that is spread out on your counter top and turn the dough out.
5. Lightly flour the top of the dough, and use a dough scraper to divide the dough into two even pieces. Let the dough rest lightly covered by the tablecloth for 30 minutes.
6. Use a peel (a flat, shovel-like tool used to moved bread into an oven) to carefully transfer the loaves into the oven onto the pizza stone.
7. Use a spray bottle to lightly mist the loaves.
8. Bake at 450 degrees for 10 minutes, then lower the temperature to 375 degrees to bake for an additional 15-20 minutes until the bread is dark golden brown
   

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Olive variation

Extra ingredients

5- 6 oz pitted Nicoise olives
1 tablespoon fresh chopped rosemary
½ tablespoon fresh chopped oregano
Zest of 1 lemon

Directions

1. After the dough is mixed, sprinkle the extra ingredients on top. The ingredients will become incorporated when the dough is folded.
2. When you turn the dough out onto the tablecloth, cut it into one-inch wide strips that are about the width of a sheet pan.
3. Gently lay the strips onto a sheet pan with 2 to 3 inches between them.
4. Cover and proof for 30 minutes.
5. Bake at 450 degrees for 5 minutes. Turn the oven down to 375 degrees and bake for additional 10 to 15 minutes

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Charred onion and mushroom variation

Extra ingredients

3 red onions
1 pound mixed mushrooms
1 tablespoon fresh thyme

Directions

1. Cut the onion into ½ inch thick slices with the skins still on.
2. Preheat an iron skillet till it starts to smoke. Place the onion slices in the pan and lightly drizzle with olive oil. Season with salt and pepper to taste.
3. Pan roast in the oven until a nice char is achieved on both sides.
4. Transfer the onions to a bowl and cover until cool. Peel off the outer skin and discard then separate the rings. Reserve in the bowl until later.
5. Slice and sauté the mushrooms with salt and pepper.
6. Deglaze with a little wine if you prefer.
7. When done to your taste, toss the mushrooms with the reserved onions and sprinkle with thyme. Taste for seasoning and adjust if necessary.
8. Follow all the procedures to make the ciabatta dough.
9. When the dough is ready to divide, cut it into 4 pieces of equal size.
10. Lightly round the dough and place the rounded pieces two to a sheet pan. Let the dough rest covered for 30 minutes.
11. Lightly press your fingers into the dough to gently spread it out until it is about an inch thick.
12. Spread the charred onion-mushroom mixture on top of the dough, pressing it in lightly. Drizzle with olive oil and coarse sea salt.
13. Bake at 450 degrees for five minutes. Turn the oven down to 375 degrees and bake for additional 10 to 15 minutes.

From B&R Artisan Bread

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