(Ciabatta made With Milk )
Adapted from Il Pane, un'arte, una technologia, by Pierogiorgio Giorilli and Simona Lauri.
| Doppio Impasto:In "ll Pane, Un'arte, Una Technologia", doppio impasto is defined as a double mix. The technique consists of a mixture of all of the ingredients with the exclusion of the compressed yeast and 10% of the water. The ingredients are incorporated in the spiral mixer. When this phase of the mixing is complete, the compressed yeast and the remaining 10% water are added and the ingredients are mixed duplicating the same time sequence of the preceding mix. This technique guarantees a greater development of gluten, especially in mixes that possess greater than 60% water. An example of this technique can be found in the recipe for Ciabatta al latte given below. Please note that this recipe is designed for use with an electric mixer. |
INGREDIENTS
Starter
| 3/4 | Tsp. | Yeast - Active dry or 3/10th of a small cake mix (5 g.) |
| 1/4 | Cup | Water - Warm (60 ml) |
| 1/2 | Cup+3 Tbl. | Water - (160 ml) |
| 3 3/4 | Cups | Flour - all purpose, unbleached (500 g) |
Initial Mix
| Starter | 720 g. | From Above |
| 5 | Tbl. | Water (75 ml) |
| 2 | Tbl. | Milk (30 ml) |
| 1/2 | Tsp. | Malt (3 g) |
| 2 1/2 | Tsp. | Salt (12 g) |
Final Dough
| 1 3/4 | Tsp. | Yeast - Active Dry yeast or 7/10th of a small cake yeast (12 g) |
| 1/4 | Cup | Water - Warm (60 ml) |
PROCEDURE
Starter
Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5-10 minutes. Add the additional water (1/2 cup plus 3 tablespoons) to the dissolved yeast. Stir in the 3 3/4 cups unbleached all-purpose flour and mix until all the ingredients are blended well. Cover the starter and allow it to remain at room temperature for 16 - 20 hours.
Initial Dough
Place the starter, water (5 tablespoons), milk (2 tablespoons), malt (1/2 teaspoon), and salt (2 1/2 teaspoons) in the bowl of the electric mixer. Set the mixer to the first speed for 3 minutes, and the second speed for 5 minutes.
Final dough
Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5 -10 minutes. Add the dissolved yeast to the initial mix. Set the mixer to the first speed for 3 minutes, and the second speed for 5 minutes.
Place the dough in a lightly floured bowl. Allow it to rise at room temperature for approximately 30 - 40 minutes.
Turn the risen dough onto a flour dusted work surface. Cut the dough into two portions, using a dough scraper. Dust a piece of canvas (untreated, 100% cotton) or a proofing board (lumber core plywood) with flour. Transfer each portion of dough to the floured canvas or proofing board, with the cut turned toward the top. Cover with a cotton towel and allow to rise for approximately 50 minutes at 80 F.
As the dough is rising, place a baking stone in the oven and set the temperature to 500° F. Allow the oven to heat for 30 minutes.
Turn each portion of dough, floured side up, onto a lightly floured sheet of parchment paper, lengthening it gently. Slide a baker’s peel beneath the parchment paper. Lower the oven temperature to 425° F. Slide the parchment paper from the peel onto the baking stone. Quickly spray the oven walls using a plastic spray bottle filled with cold water. Spray again in 3-minute intervals within the first 10 minutes. Allow the dough to bake until it is a deep golden color (18- 20 minutes).
Remove the bread from the oven and allow it to cool on a rack.
Last updated on:12/15/98 04:31:12 PM