Ciabatta Bread with Bread Booster
- 2 loaves ( 10 slices per loaf)
Dissolve yeast and
sugar in ¼ cup warm water in a small bowl; let stand 3 to 5 minutes or until
frothy. Place flour, Bread Booster and
salt in a large mixing bowl and set aside.
Pour yeast mixture,
room temperature water and oil into dry ingredients. Mix 5 to 7 minutes on high
speed of electric mixer, or until dough pulls away from bowl. Mix 1 minute
longer. Place dough in a greased bowl
and cover with plastic wrap. Let rise 40 minutes in a warm draft-free
using oiled hands to prevent sticking, scoop underneath half of the dough, lift
one side of dough up and fold over to other side of bowl*. Replace plastic wrap
over dough and let rise for 20 minutes. Prepare a baking sheet by greasing with
Canola oil baking spray and then cover with parchment paper. (To prevent the paper from sliding while
shaping the loaves).
With oiled hands,
pour dough out onto the prepared baking sheet.
Using a sharp, oiled knife, divide dough in half and gently separate
into two pieces (dough will be very wet and sticky). Handle dough carefully so
as not to lose air bubbles. Shape each piece into an oval approximately 9 x 5
inches, leaving as much space between each loaf as possible. Lightly press
fingers into dough (about 1/4-inch deep) to make indents, approximately 12
indents per loaf**. Loosely cover each loaf with oiled plastic wrap to prevent
sticking. Let rise 20 minutes.
indents into dough and cover with oiled plastic wrap. Let dough rise an
additional 45 minutes. Preheat oven to 450°F, place an oven-proof pan on the
bottom rack (for ice cubes later).
After final rest,
take plastic wrap off and lightly poke indents in dough. Place in preheated
oven, add ice cubes to lower tray and lower temperature to 425°F, and bake for
25-30 minutes or until crust is dark golden brown and internal temperature
Optional: To create
a thick, chewy crust, remove baked bread from baking sheet and place directly
onto hot oven rack. Turn oven off. Crack oven door to let hot air slowly
escape. Allow bread to cool to room temperature in oven before removing.
*Folding the dough
over halfway will distribute the yeast and allow it to feed more easily and
allows for the release of built up carbon dioxide.
give the bread a rustic look and also contributes to the release of carbon
dioxide build-up and yeast distribution, creating large open bubbles in the