Light and airy ciabatta bread. Use for sandwiches or appetizers
Ingredients
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.
Enjoy soups and sandwiches!
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