Ciabatta!!

Ciabatta. One bread that is as much fun to say as it is to make and eat. This was my very first try at bread making years ago and I still try to make a couple of loaves a week.  We ARE bread fiends in this house.

It's a wonderful stretchy, crusty Italian loaf good for wiping your piatto a ragu clean of pasta sauce, as a crostini with your choice of toppings* or a bit stale for use in Ribolita, or fully stale it ,just can't be beat as ground up into breadcrumbs.  Or, just hack off a slice and dip it in some EVOO or drizzle it with Aceto Balsamica a Modena.

*lightly toasted in evoo with Ashiugge and organic butter is my fave

 It's an afternoon's work, but so immensely satisfying, that if you're anything like me, you'll return to this loaf many a time.

Ingrediente ed instruzioni:

Note: it is a very high hydration, sticky dough, a little rough to work with, but you'll get the hang of it; the wetter the better for lots of lovely, fluffy air pockets.

3.25 cups flour
1 tsp salt
1 tsp sugar
1.5 tsp yeast

lightly blend for 30 secs
1.5 cups warm water
1 tbsp olive oil

mix with paddle attachment 5 or so mins, till glossy and fully blended

let rest for 10 mins

Switch to hook and mix until it fully pulls away from the bowl sides (about 10 minutes) and starts to climb the hook.
pour out into large bowl, lightly greased with EVOO

proof at 85 degrees or 2-2.5 hours (should roughly triple in size

pour out, separate into 2 loaves, fold once or twice) shape and punch out bubbles (on baking pan covered with Parchment paper - well floured)

proof for an additional 30 mins

bake at 450 f on a  basking stone till golden brown

splash water every 5 mins or put a cup of water in a tray at the bottom of the oven to steam while cooking

also fabulous for making a panino or even as last night as a hamburger bun

Omgrrd! lamb burger with mint and garlic with dijon and horseradish mustard.

Enjoy!