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Modifying Recipe "Ciabatta (Italian Bread)"
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Appetizers
Beverages
Breads
Desserts
Main Dishes
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Ingredients:
Sponge: 1 1/2 cups unbleached flour 1 cup warm water 1/4 teaspoon active yeast (place the rest of the package in frig) Dough: remainder of yeast package 1 1/2 cups unbleached flour 1 1/2 tsp salt 1 tsp. fructose 1/4 cup warm water 1/8 cup olive oil
Directions:
Mix together the sponge ingredients and let them rest overnight in a covered bowl at room temp. Mix dough ingredients with the sponge using a wooden spoon or the low speed of a mixer. It should be between a batter and a runny dough. Shape into 2 long, rough ovals (about 4 x 10 inches) on well oiled baking sheet. Let rise about an hour, until light and bubbly. Using your fingers poke indentations in the dough all over about 1/2 way through the rising period. Brush more olive oil on top of loaves and sprinkle with spices of choice or leave plain. Bake in a preheated 450 oven, spraying with water once or twice during baking time. Bake 25 minutes, then cool in turned off oven with door cracked open.
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