| When it comes to bread, there are numerous Italian | | | | Once again you will want to remove the dough from |
| bread recipes coming from the various regions of the | | | | the bowl, coat the bowl in oil, and return the dough, |
| country. The flavors are as varied as the regions | | | | turning several times. Allow the dough to rise for |
| themselves, and are beautiful accompaniments to the | | | | about three hours, and then place it on a floured |
| different main courses. However, there are few | | | | surface to punch it down and kneed it for another 10 |
| types of bread that are as popular outside of their | | | | minutes. Then you will be ready to place it on your |
| native country as the ciabatta bread. And this | | | | baking stone or tray and shape the dough into shape. |
| delicious Italian fare can be easily created in your own | | | | Preheat the oven to about 430 degrees Fahrenheit |
| kitchen. | | | | and allow the bread to bake for 10 minutes on the |
| Creating The Biga | | | | top shelf. Afterwards turn the oven down to 375 |
| Ciabatta bread actually has two main stages. First | | | | degrees Fahrenheit, move the bread down to the |
| there is the starter, known as the biga, and second is | | | | lower shelf, and bake for an additional 40 minutes. |
| the dough itself. To make the biga you will need 170 | | | | This should give you the distinctive hard crust and |
| grams (about 6 ounces) of flour - strong white bread | | | | chewy middle that is associated with ciabatta bread. |
| flour or doppio zero flour will both work. To the flour | | | | A Close Cousin |
| you will need to add about a quarter packet of dried | | | | A close cousin of ciabatta is focaccia, and this bread |
| active yeast, a small amount of olive oil, and 100 | | | | is easy to make on your own as well. For focaccia |
| milliliters (a little over 3 ounces) of warm water. | | | | you will skip the biga stage entirely. Combine 750 |
| Kneed these together to form a soft dough, and | | | | grams of flour (about 26.5 ounces) with a packet of |
| continue to knead for five minutes. Remove the | | | | yeast. To this you will want to add a little salt, some |
| dough from the bowl, coat the bowl with olive oil, | | | | olive oil, and 500 milliliters (a little over two cups) of |
| and place the loaf back in it, turning so that the | | | | water. Knead the dough thoroughly, stretch out on |
| dough receives a coating of olive oil. Allow it to sit | | | | an oiled baking sheet, cover with a damp towel, and |
| overnight in a warm part of the kitchen. | | | | allow to rise for two hours. Remove the towel, |
| Creating The Ciabatta | | | | punch the bread down, recover, and rise for another |
| In the morning you will be ready to create your | | | | hour. |
| ciabatta. In another bowl, combine 450 grams (about | | | | After the bread has risen, make shallow indentations |
| a pound) of flour with a packet and a half of dried | | | | with your thumb, and cover the dough with a |
| yeast. Add to this a couple of grinds of salt and 350 | | | | generous amount of oil. If you would like, sprinkle |
| milliliters (about a cup and half) of water. Kneed this | | | | with herbs, olives, sun-dried tomatoes, or even pesto. |
| together, and when it starts to form add in the biga | | | | Bake for 15 minutes at 450 degrees. No matter if |
| that you prepared the night before. Mix the two | | | | you prefer ciabatta or focaccia, these bread recipes |
| together so that you have dough. | | | | are easy to recreate at home. |