You’ve heard of NoKnead Bread. Problem is, you have to think of it the night before to have ready by the next afternoon. I still make it, but with a family of more than 2 you probably want to make more than one loaf. What if you want sandwiches? Make ciabatta!
This recipe makes two giant loaves of ciabatta, enough for 8 meal sized sandwiches.
Ingredients:
6 cups bread flour
2 1/2 tsp salt
1/4 tsp dry yeast
3 cups very HOT water (not scalding-less than 130F)
Tools:
Parchment paper
Three long boxes or tubes for props (I use a rolling pin, a rolled up cutting sheet, and wadded up paper towels or a dish towel)
Either you need a large cookie sheet AND a 13x9 or larger metal pan
OR
You need a large metal serving pan with lid. I use this, actually a buffet serving pan with lid. They make these in aluminum and sometimes come with a lid too.
Total time needed start to finish: 5 hours
Mix all ingredients in a plastic bowl, just enough to blend. Note on the water temp: I use hot water from the faucet. It shouldn’t be unbearably hot but make it as hot as you can stand to the touch.
Cover with plastic wrap and a towel and let rise for 3 hours on the counter. No warm area needed.
After 3 hours, put your pans or pan and lid into the oven and turn on to 450. Then, flour the counter and scrape dough out onto it. Sprinkle the top with flour. Using a scraper divide into two pieces. Then, with floured hands, pick each piece up and gently shape into a kind of ball. Don’t press it or pinch it. Sprinkle with flour and cover with plastic wrap. Let it rest 15 minutes.
While it rests place your boxes or rolls on top of a large wood cutting board (for warmth), next to one another and then separate, spacing them parallel but about 5” apart. Now cut a piece of parchment for each space like a hammock for your bread. Make sure it’s about 24” long and wide enough to go past the sides of your boxes a couple of inches (to give space to grab it). When your dough is rested, gently pick up and let its own weight lengthen the dough to about 24” and lay one in each of the hammocks. Cover with plastic wrap and a towel and let rise for an hour.
After the hour, WITH OVEN MITTS, remove the baking sheet or covered pan from the oven. Pick up one bread at a time and place them side by side in/on it. If using a covered pan, put lid on and place in oven. If using a baking sheet, put in the oven and pour 1.5 cups of water in the 13x9 placing pan under the baking sheet. Close the oven quickly.
Bake for 30 minutes. Then remove the parchment and bake another 10-12 minutes or until very golden. Let cool on a rack at least 15 min before cutting.
Don’t waste any leftover bread. This makes wonderful bread pudding!!
Buon appetito! Dia
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