[null, null, {"document_url": "https://www.karenskitchenstories.com/2013/01/ciabatta-with-cold-fermented-dough.html", "unformatted_src": "//1.bp.blogspot.com/-qZcOD1gBjt4/UQNWC6rDL7I/AAAAAAAABCc/WMJm-cC9iRg/s640/img_2070.jpg", "src": "http://1.bp.blogspot.com/-qZcOD1gBjt4/UQNWC6rDL7I/AAAAAAAABCc/WMJm-cC9iRg/s640/img_2070.jpg", "formatted_filename": "img", "rendered_width": 640, "rendered_height": 426}, null, null, null, null, null, null, null]
Jan 26, 2013

Ciabatta with Cold Fermented Dough This is, in my opinion, a perfect ciabatta recipe. Look at all of that air. The dough ingredients are combined the day before (up to four days in advance) and refrigerated. The dough is about 45% water, about the wettest dough I've worked with. The gluten in this bread is developed through a stretch and fold method rather than through kneading. Here is a short video of Peter Reinhart demonstrating the method with this dough:

This dough is much easier to work with if you have a little plastic dough scraper like the one Peter is using. I got mine from King Arthur Flour (I have several, sheepish grin). It is also very helpful to use a scale to measure the flour. 4 1/2 C / 20 oz / 567 g unbleached bread flour
1 3/4 tsp salt, or 2 1/2 tsp coarse kosher salt
1 1/4 tsp instant yeast
2 C chilled water (about 55 degrees F)


Day Two (or within four days) This recipe was adapted from Peter Reinhart's Artisan Breads Every Day. In the book, he describes many other uses for this dough, including baguettes and an amazing focaccia. If you want to try your hand at artisan bread, get this book. Every recipe I have tried has worked beautifully.


Posted on Bake Your Own Bread.
Sharing with Yeastspotting. Labels: bread, Cookbook, Italian



