CIABATTA (Old Shoe) Adapted from a recipe in "Artisan Baking Across America," by Maggie Gleezer, This is a "must have" book for serious bread bakers. ISBN 1-57965-117-8
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Page 1 This is not a recipe for the faint-hearted. It takes two days and is a lot of work. It requires strict attention to procedure and measurements. With practice it will produce for you perfect loaves as good or better than you will get at a bakery, flavorful and tender inside with a hard crust. After you are accomplished making this bread, you may be able to come up with some procedural improvements. Makes two1 lb loaves "Tools" required Stand mixer, preferably a Kitchen Aid, with paddle blade Parchment paper Forming racks (see "Forming the Loaves" for details) Cloth towel Baking stone Oven peel (large paddle for inserting the loaves into the oven.) Water spray botttle Morning of the first day- make the "biga" 1 cup water 110'F - 115'F 1/4 tsp active dry or instant yeast Mix the yeast in the water and let stand while mixing the flours. 1 1/3 cup unbleached breads flour 2/3 cup unbleached all-purpose flour 2 Tbsp. whole-wheat flour 2 Tbsp. Whole-rye flour Using a paddle in a mixer, mix the flours 3/4 cup water 110'F - 115'F 1/2 tsp of the yeast-water mixture. Mix the small amount of yeast-water mixture into the 3/4 cup of water, and slowly add liquid to the flour mixture. Adjust water or flour very little, if at all, so that the mixture forms a ball. It must be very stiff. Place the dough ball in a tightly covered container in a room-temperature location. Go to Page 2