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CIABATTA
Artisan Dough Program | Delay Start Timer: Yes
1. Prepare the sponge. Put all ingredients in the bread pan fitted with the kneading paddle. Stir well and then secure the bread pan in the Cuisinart
®
Custom
Convection Bread Maker. Allow to sit, with the unit closed and turned off, overnight or up to 24 hours. After this time the mixture will have small bubbles
and a pleasant, sour aroma.
2. When ready to prepare the dough, add the remaining dough ingredients in the order listed on top of the sponge.
3. Press Menu to select the Artisan Dough program. Press Confirm to confirm choices and then press Start/Stop/Pause to begin the program. In the first stages
of the mixing/kneading process, open the lid and scrape down the sides of the bread pan, if necessary. Add additional flour or water, 1 teaspoon at a time, if
the dough seems too wet or dry. Note that this dough is stickier and wetter than traditional bread doughs to ensure that the ciabatta has an open, airy interior.
4. When the cycle is complete, transfer the dough to a parchment-lined baking pan. Shape into an oblong oval, about 12 inches long. Cover loosely with
plastic and allow to rest for about 20 minutes.
5. Preheat the oven to 425°F with the rack in the middle position. Once the oven is heated and the dough has rested, uncover the dough and dust lightly with
additional flour. Bake until lightly browned and hollow sounding with tapped, about 30 minutes. Transfer to a wire rack to cool completely before slicing.
Nutritional information per serving (2-ounce slice):
Calories 120 (22% from fat) • Carb. 21g • Pro. 3g • Fat 3g • Sat. fat 0g • Chol. 0mg • Sod. 245mg • Calc. 1mg • Fiber 1g
INGREDIENTS ONE SIZE
Overnight Sponge
Bread flour ¾ cup (104g)
Water, cool ½ cup (120g)
Instant yeast Pinch
Dough
Overnight Sponge Full recipe (above)
Water, cool ¾ cup (180g)
Olive oil 3 tablespoons (42g)
Bread flour 2½ cups (350g), plus more for dusting
Kosher salt 1½ teaspoons (4g)
Instant yeast 2 teaspoons (13g)
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