Author: Pizza Today
Recipe type: dough/breads
- 6 cups high-gluten flour
- 2 teaspoons salt
- 2 teaspoons instant yeast
- 4 to 5 cups warm water (95 F to 100 F)
- 1 to 2 tablespoons extra-virgin olive oil
- Blend dry ingredients in mixing bowl using a paddle.
- Add water and oil.
- Mix on low speed to blend, then mix on medium speed 5-to-6 minutes or just until dough starts to pull away from the bowl. The dough will be very soft and sticky.
- Pour dough into well-oiled container with enough room to double in size.
- Lightly spray with olive oil or cover with plastic wrap (or use container with cover).
- Ferment 1-1/2 to 2 hours at room temperature.
- Dust workbench generously with flour.
- Gently transfer dough to bench, using oiled scraper to avoid deflating dough.
- Dust dough with flour.
- Use scraper to divide dough into rectangular rolls or loaves.
- Gently elongate dough pieces using your hands, then fold to middle, forming desired width and length.
- Transfer to flour-dusted pan; dust again with flour, if necessary.
- Cover with plastic wrap and proof until doubled.
- Gently flatten, fold ends to middle and elongate to desired width and length again.
- Cover and proof until doubled.
- Oil or flour sheet pan.
- Gently lift dough place on pan, and stretch to desired length.
- Place in 475 to 500 F oven, using steam.
- Bake loaves 25 to 30 minutes (rolls 15 to 20 minutes) or until golden brown.
- Test by tapping on crust; baked bread will sound hollow.
- Tap baked loaves to remove excess dusting flour, if necessary.
- Note:This procedure allows you to produce a bread that has ciabatta-like characteristics. However, it will lack the fermentation flavor that can only be developed during long fermentation.