Marilyn's Ciabatta Bread.....originally Judy's

Because of the rising time, you need to plan ahead for this one, but the process is very simple.

 

4 cups flour (I usually use 3 ½ c white and ½ c whole wheat)

¼ t dry yeast

1 ½ t salt

2 c water

 

Combine the dry ingredients, then add the water in a very large bowl. Stir until the mixture looks loose and quite fluid.

Cover with a damp towel or plastic wrap and put aside on your kitchen counter (not the fridge) for at least 18 hours. (I’ve left it for up to 24 hours)

 

3 to 4 hours before you want to serve it, turn the dough out onto an oiled surface such as a counter or cutting board. It will still be very fluid (I described it as flowing like silly putty).

 

Shape as best you can into a rounded shape (or cut it in half and make 2 smaller breads).  Place on greased baking sheet, dust lightly with flour or corn meal, cover with damp towel, and let sit for another 2 hours. Leave plenty of space… it continues to spread and rise during the 2 hours and again during baking.

 

Preheat oven to  425 and bake for 30-35 minutes, or until the tops are nicely browned and the bread sounds hollow when tapped.

 

ADDITIONS: You can add anything you like at the shaping stage: I added 1 ½ c chopped pitted kalamata olives. Others suggested roasted garlic, rosemary, raisins, dried cranberries. These sound yummy… I’ve got to try them (just not all at once!)

 

I just found out that “ciabatta” means “slipper” – hence the free-form shape of this thing after baking.