You know, as long as I have been doing this blog, I don’t ever recall post a bread recipe. I can’t say why, as we certainly make our fair share of bread. I guess I don’t think of it as a meal.
As engineers, we have tested and documented countless pizza doughs for our pizza’s. We have settled on a Mugnaini dough that we are very pleased with. Recently we discovered, quite by accident, this amazing ciabatta bread recipe. If someone asked me ‘what is your favorite bread?’. I would easily and without hesitation say ‘ciabatta’. I love the soft airiness, the big holes, and the exterior crunch.
If you love ciabatta like I do… this recipe is for you.
I found the recipe here… http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread
So you can read all the specific details there. This dough is like soup… they refer to it as a pancake batter consistency, and I can’t argue that. It’s a pretty basic bread recipe – flour, salt, yeast, water. It differs in it’s way of building gluten by mixing in the stand mixer for an entire 20 minutes. In this time the bread transforms from a soup to a sticky dough.
It results in an amazing, light, holey bread. It’s awesome. I can’t wait to try it again. As a matter of fact… I’d like to try it as a pizza dough. Hmmmm.
Note… if you do make this great bread, the recipe is in grams. I weighed and measured all the ingredients I used and thought there was a mistake when my 15 grams of salt measured almost 2 Tablespoons of salt. But I followed the weight measures exactly… and it came out great. So just follow the recipe, and you will be pleased with your results.
Here were my weighed conversions:
- 3-1/2 cups Italian ’00’ Caputo flour (or use bread flour)
- 2 cups water
- 2 tsp yeast
- 1 T + 2 t. salt