- 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
Instructions 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 doiugh ito 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. Gentl 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.