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Ingredients
- sponge:
- 1 1/2 c. all-purpose flour unbleached
- 1 c. water
- 1/4 tsp active dry yeast (not rapid rise) Sponge
- 1 tsp yeast
- 1 1/2 c. all-purpose flour unbleached
- 1 1/2 tsp salt
- 1 tsp sugar
- 1/4 c. water plus sufficient extra virgin olive oil to = 1/3 c. liquid
Directions
- Cannot make this Ciabatta in anything else because the dough is so wet. [Lora]
- Mix together the ingredients and let them rest overnight in a covered bowl at room temp
- Make this very wet dough in the bread machine. It should be between a batter and a runny dough.Shape into 2 ciabatta - long, rough ovals about 4 x 10 inches. Form on oiled baking sheet. Let rise until light and bubbly, using your fingers to poke indentations in the dough all over about 1/2 way through the rising period. Bake in a preheated 450 oven spraying with water once or possibly twice during baking (or possibly add in ice cubes to bottom of oven). Bake 25 min, then cold in turned off oven with door cracked open. Dust with flour.
- Lora Brody
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 630g | |
| Calories 1396 | |
| Calories from Fat 33 | 2% |
| Total Fat 3.91g | 5% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3508mg | 146% |
| Potassium 502mg | 14% |
| Total Carbs 292.27g | 78% |
| Dietary Fiber 11.2g | 37% |
| Sugars 5.21g | 3% |
| Protein 40.65g | 65% |
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