Light and airy ciabatta bread. Use for sandwiches or appetizers


  • 1/4 cuill√®re √† caf√© (0.25 cuill√®re √† caf√©) levure active
  • 1/3 cup (85 ml) eau chaude
  • 1 cup (125 g) farine de pain
  • Preparation

  • Heat the water to 110 degrees for the biscuit.
  • Add the yeast and let stand 10 minutes or until fluffy.
  • Add bread flour and make a soft, sticky dough . Let this dough stand covered at room temperature for 12-15 hours.
  • For the bread, heat the milk and add the yeast.
  • Let stand for 10 minutes or until foamy.
  • Add the sponge cake, bread flour, salt and water and mix everything with a hand mixer.
  • Leave this one Bake the dough in the hot oven for about an hour. (hold a damp cloth over the dough)
  • Dough will be sticky and full of air bubbles. Place the dough on a well-floured work surface and divide in half.
  • Transfer each half to a piece of parchment paper and shape them into an irregular oval of about 9 inches in length. Dimpled buns with floured fingers and floured tops.
  • Cover the loaves with a damp cloth. Let the loaves rise at room temperature until almost doubled in size, 1 1/2 to 2 hours.
  • Bake at 350 degrees F about 30 minutes or until golden brown.
  • Spray the bread with water every 3 minutes for the first 10 minutes so that it becomes softer crust.
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  • Enjoy soups and sandwiches!

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