ITALY, by way of NEW ORLEANS: It took me a long time to find a recipe for a ciabatta that was not made with 100% white flour. and that actually worked (whole wheat can be tricky to work with). This is from Bellgarde Bakery in New Orleans, whose mission is to “connect community and ecology through gastronomy”. All of their grains are identity preserved and single origin, and they use olive oil sourced from San Antonio, and salt from Avery Island.Continue reading “Week 68: Rustic Ciabatta”
ITALY: Looks like a baguettte, but tastes like a ciabatta – what could be more perfect? This Italian “French bread” has a creamy chewy interior, a dark exterior, and gets its flavor boost from two overnight fermentations, and an addition of milk and olive oil in the dough.
I could only find a few verisons of this bread, and they varied widely. I tested three (all from cookbooks: The Italian Baker, Bread Illustrated, and Bien Cuit: The Art of Bread), then concluded that although they each had some great points, they also came with some tricky and/or non-authentic steps. So, I did a fourth test using what I’d learned from the first three and came up with this method below, which worked out really well.
I found Kingdom Bread’s instructional video to be really useful, and recommend watching it to get an idea of what the process will be (linked below as well). You’ll need a tea towel, and a spray bottle before you get started.
STEP 1: Make the biga (pre-ferment)
- 300g white flour
- 1/8 tsp yeast
- 300g water
- Mix biga ingredients in medium bowl until thoroughly incorporated. I use two chopsticks, then scrape the sides of the bowl down with a dough scraper.
- Cover and let rest overnight for 10-13 hours.
STEP 2: Make dough (next day)
- 450g white flour
- 50g whole wheat flour
- 2-1/2 tsp salt
- 1/4 tsp (heaping) yeast
- 235g whole milk
- 70g extra-virgin olive oil
- Measure the flour, salt, and yeast into the bowl of a stand mixer.
- Pour some of the milk around the sides of the biga, then scrape the sides inward to help release it from the bowl.
- Turn the biga out into the stand mixer, using a dough scraper it it doesn’t slide out easily.
- Add the olive oil and the rest of the milk.
- Mix, with dough hook attachment, for 4 minutes on speed #1, and then for 5~6 minutes on speed #2.
STEP 3: Rock & Roll kneading
- Lightly oil work surface and hands.
- Slide dough of the dough hook, and then empty dough out onto the lightly oiled work surface
- Gently press dough into a rectangular shape, then do 10 “roll and folds” (video instruction below). It might seem tricky at first, but keep going. You will eventually get there!
- Tuck in sides with your hands, then place in an oiled bowl, seam side down.
- Cover and let rest 1 hour
STEP 4: Envelope kneading & two 1-hour rests
- Lightly oil hands, and a rectangular baking pan
- Very lightly flour the countertop
- Turn dough out onto the countertop, using your dough scraper if neccessary, seam side up
- Pick up sides and gently pull out to achieve a rectangul measuring about 12″ x 20″. Pick up the top wide side, stretch it out, then fold it 1/3rd of the way down. Do the same with the bottom third: pick it up, stretch it out, then fold it up over the top. Like an letter for an envelope.
- Now fold the sides in. Pick up the left side, stretch it out, and fold it over 1/3rd of the way, then pick up the right side, stretch it out and fold it over.
- Cup your hands, around the dough, and rotate dough while tucking the sides under .
- Place the dough, seam-side down, in the baking pan, cover with oiled plastic wrap, and let rest 1 hour
- Lightly oil countertop and hands
- Repeat steps #3 – 8.
STEP 5: Shaping
- Line the 9″ x 13″ baking pan with a tea towel that’s been dusted with flour
- Lightly dust the work surface and your hands with flour.
- Turn the dough out onto the work surface and let it spread, then gently form it into an 8 x 13″ rectangle, by pressing to expand it, and stretching out the sides.
- Using a bench scraper, divide the dough into 4 equal pieces, each measuring about 2″ x 13″.
- Place first log, cut side down, onto the dusted tea towel, tent a portion to form a divider, then place the next one in. Repeat until thtey are all in, cut side down.
- Cover and let rest for 30 minutes.
- Place the covered pan in the fridge and chill for at least 12 hours.
STEP 6: Bake! (next day)
- Preheat the oven to 550° (it’s okay to just heat it to 500 if that’s as high as your oven goes)
- When hot, place a pan on the bottom rack, then add boiling water.
- Bring oven back up to 550 degrees and place an inverted baking sheet onto the middle rack
- Grab the edges of the tea towel and gently lift the loaves out of the pan.
- Spread the towel out flat.
- Use a bread board, (or piece of cardboard) gently flip the loaves off the towel onto a bread board (piece of cardboard), then flip onto a bread peel that’s been lined with parchment paper.
- Slide the loaves onto the inverted baking sheet.
- Lower oven temp to 450.
- Bake about 25 minutes until dark golden brown and sound hollow when tapped on the bottom
- Cool on wire rack – do not cut into them until they’ve cooled!!
- Let the bread cool completely before slicing and eating, at least 4 hours but preferably 8 to 24 hours.
Want the savory punch of a bagel without the time-consuming process of either baking them yourself or going out to get some? Then this bread is for you – delicious, easy and satisfying. It does require an overnight rest, but after that, you don’t need to spend much time on it at all. The Everything Bagel seasoning is mixed into the dough in addition to being sprinkled on top, making it the perfect foil for some avocado toast. This is one of my favorite breads so far!
I found this on Leite’s Cuisine, one of my top ten food blogs. It’s been around since 1999, and has thousands of tested, well-written recipes, from hundreds of professional contributors. All bread recipes are written in both US and Metric measurements, which is super convenient.
Click here for the recipe. Trader Joe’s makes a good seasoning mix, but if you can’t find it, Leite’s Cuisine’s recipe is below:
- 2 Tbsp poppy seeds
- 1-1/2 Tbsp black sesame seeds
- 1-1/2 Tbsp white sesame seeds
- 4 tsp dried minced onion
- 4 tsp dried minced garlic
- 2 tsp flaked sea salt or coarse salt
If you want to try your hand at bagels, we made them during Week 51. Recipe and lots of tips here.
If you do a Google search for sourdough recipes, you’ll get 25,600,000 results. There is a ton of information — and misinformation — to sift through. I tested five different methods and this version, from Full Proof Baking’s Kristen Dennis was the clear winner. Although it is time consuming, and a little tricky, the instructions are very detailed and the steps are demonstrated on the video, linked below. This is an all day affair — a perfect loaf for #bakingwhileworking.Continue reading “Week 56: Sourdough”
While you wait for your sourdough starter to be ready, you can satisfy your sweet tooth without the guilt! Inspired by Rogue Ale’s Cherry Choctabulous, with a hint of cardomon and coffee, this bread is as good with a cold glass of milk as it is with a glass of red wine. Recipe makes one loaf, and there’s also instruction for individual Chocolate-Cherry Bombes.Continue reading “Week 53: Cherry Choc-tabulous”
FRANCE: A long, thin loaf with a airy center and thin, crisp crust. It’s a wet dough, so hard to manage. We learned some new methods: “turning” the dough, and using water to keep it from sticking. John’s got a soothing, calm voice, and talks us through every step of the process.Continue reading “Week 6: Baguette”
ITALY: The perfect ciabatta is full of holes, and has a sturdy, crisp crust. You can make one loaf, or divide into to eight for individual sandwiches. We chose this version because it offers the chance to knead by hand, and goes into great detail for handling wet dough. Erin gives a good explanation on the different types of yeast, and which ones to use.Continue reading “Week 2: Ciabatta”
ENGLAND: We love these robust English muffins. You shape the dough into balls and flatten (no rolling out & using a biscuit cutter). To guarantee doneness, they are cooked on the stove-top, then finished in the oven. Continue reading “Week 1: English Muffins”