Directions: |
Directions:Make the Sponge: Combine the flour, yeast, water in a medium bowl and stir with a wooden spoon until a uniform mass forms. Cover the bowl tightly with plastic wrap and let stand at room temperature for at least 8 hours and 24 hours.
Make the Dough: Place the sponge and the dough ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combines and a shaggy dough forms, about 1 minute, scraping down the bowl and paddle as needed. Increase the speed to medium-low and continue mixing until the dough becomes a uniform mass that collects on the paddle and pulls away from the sides of the bowl, 6 minutes
Change to the dough hook and knead the bread on medium speed until smooth and shiny, the dough will be very sticky
Transfer the dough to a large bowl, cover tightly with plastic wrap and let rise at room temperature until doubled in size, about one hour
Spray a rubber spatula or bowl scraper with non-stick cooking spray. Fold the dough over itself by gently lifting and folding the edge of the dough toward the middle, fold and stretch 6 more times.
Cover with plastic wrap and let rise for 30 minutes
Repeat the fold and stretch, replace the plastic wrap and let rise until double in size, about 30 minutes
One hour before baking, adjust an oven rack to the lower middle position, place a baking stone on the rack and preheat oven to 450ºF
Cut tow 12x6 inch pieces of parchment paper and dust liberally with flour. Transfer the dough to a floured work surface, being careful not to deflate it completely. Liberally flour the top of the dough and divide it in half with a bench scrapper. Turn 1 piece of dough cut side up and dust with flour. With well floured hands, press the dough into a rough 12x6 inch rectangle. Fold the shorter sides of the dough toward center, overlapping them like you would fold a letter in thirds, to form a 7x4 inch rectangle. Repeat with the second piece of dough
Gently transfer each loaf, seam side down to the parchment sheets, dust with flour and cover with plastic wrap. Let the loaves sit at room temperature for 30 minutes (the surface of the loaves will develop small bubbles)
Slide the parchment pieces with the loaves onto a pizza peel. Using floured fingertips, evenly poke the entire surface of each loaf to form a 10x6 inch rectangle; spray the loaves lightly with water. Slides the loaves and parchment onto the baking stone. Bake, spraying the loaves with water twice more during the first 5 minutes of baking time, until the crust is deep golden brown and the loaves register 210º |
This recipe for Ciabatta Bread is from