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Asiago Ciabatta by Jade

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  • Asiago Ciabatta by Jade

    This tastes really good... so far it's the best bread recipe I have. Recipe from is from a King Arthur Flour baking cataloge.


    Asiago Ciabatta


    Biga (Starter)

    1-1/2 C. King Arthur Unbleached All-Purpose Flour
    1/4 C. pumpernickel, rye, or whole wheat flour.
    1 C. water
    1/8 tsp. instant yeast

    Dough

    All of the starter
    2-1/2 C. King Arthur Unbleached All-Purpose Flour
    1/2 C. water
    1 Tbs. Pizza Dough Flavoring (optional)
    1-1/2 tsp salt or 1-3/4 tsp. Kosher salt
    1/2 tsp. instant yeast
    4 to 5 oz. Asiago (or Parmesan) cheese, cut into 1/4 inch dice (about 1 cup), plus extra for grating over the top of the bread.


    Mix all of the biga ingredients in a medium-sized bowl until well-blended. Cover the bowl, and leave it at cool room temperature (68 - 70 degrees F.) for 12 to 20 hours, until the biga is very bubbly.

    Mix the biga and the remaining dough ingredients, except the cheese, using an electric mixer set on slow speed, for 2 to 4 minutes. Increase the speed to medium and mix for about 4 minutes; the dough should be soft and slightly sticky. Add additional water or flour if necessary. Mix in the cheese; don't worry if some pieces pop out.

    Note: You can also mix this dough in a bread machine set on the dough cycle; add the diced cheese several minutes before the end of the final kneading cycle.

    Allow the dough to rise, in a greased, covered bowl, for 1 to 2 hours until it's very puffy.

    Turn the dough out onto a well-floured surface, and shape into two long loaves, about 12 x 4 inches each. (I made 4 mini loaves instead, to me this tasted better!) Place the loaves, floured side up, onto parchment paper (if you plan to bake on an oven stone) or baking sheets. Cover the loaves with a proof cover or well-greased platic wrap, and allow them to rise for 45 minutes, or until they're very puffy. Sprinkle them with additional grated cheese.

    Bake the ciabatta in a preheated 450 degree F. oven for 22 to 26 minutes, until it's golden brown. (I usually bake it until a thermometer registers 200 degrees.) Remove it from the oven, and cool on a rack.
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