Parmesan Ciabatta Bread
Bread! Made with yeast!
Gwen is probably thinking "geez, took her long enough."
All I know is that I'm on a good baking streak right now. And I think I'll be making lots of bread. With yeast!
This bread was super easy to make and tastes really good. I made with with Parmesan this time, but I think I'll try it with Asiago cheese the next time, because I really love Asiago. And everything's better with cheese.
from Annie's Eats
For the biga (starter):
1 1/2 cups all-purpose flour
1/4 cup whole wheat, pumpernickel or rye flour
1 cup warm water
1/8 tsp. instant yeast
For the dough:
all of the starter
2 1/2 cups all-purpose flour
1/2 cup warm water
1 1/2 tsp. salt
1/2 tsp. instant yeast
4-5 oz. Parmesan (or other) cheese, cut into 1/4-inch dice, plus extra for grating over the top
To make the biga, combine all of the ingredients in a medium-sized bowl and mix until well blended. Cover the bowl, and leave it at cool room temperature (68-70 degrees F) for 12-20 hours, until the biga is very bubbly.
To make the dough, mix the biga and the remaining dough ingredients except the cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed just until a dough begins to form. Switch to the dough hook and continue kneading on low speed for 6-8 minutes, until the dough is soft and slightly sticky. Add additional water or flour as necessary, a tablespoon at a time. Mix in the cheese; don’t worry if some pieces pop out. Transfer to a lightly greased bowl and allow the dough to rise for 1-2 hours, until very puffy.
Turn the dough out onto a well-floured surface and shape it into two long loaves, about 12 x 4 inches each. Place the loaves onto a parchment-lined baking sheet. Cover the loaves with well-greased plastic wrap and allow them to rise for 45 minutes or until they are very puffy. Sprinkle with additional grated cheese.
Bake in an oven preheated to 450 degrees F for 22-26 minutes, until the tops of the loaves are golden brown. Remove from the oven and allow to cool on a wire rack.
Gwen is probably thinking "geez, took her long enough."
All I know is that I'm on a good baking streak right now. And I think I'll be making lots of bread. With yeast!
This bread was super easy to make and tastes really good. I made with with Parmesan this time, but I think I'll try it with Asiago cheese the next time, because I really love Asiago. And everything's better with cheese.
from Annie's Eats
For the biga (starter):
1 1/2 cups all-purpose flour
1/4 cup whole wheat, pumpernickel or rye flour
1 cup warm water
1/8 tsp. instant yeast
For the dough:
all of the starter
2 1/2 cups all-purpose flour
1/2 cup warm water
1 1/2 tsp. salt
1/2 tsp. instant yeast
4-5 oz. Parmesan (or other) cheese, cut into 1/4-inch dice, plus extra for grating over the top
To make the biga, combine all of the ingredients in a medium-sized bowl and mix until well blended. Cover the bowl, and leave it at cool room temperature (68-70 degrees F) for 12-20 hours, until the biga is very bubbly.
To make the dough, mix the biga and the remaining dough ingredients except the cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed just until a dough begins to form. Switch to the dough hook and continue kneading on low speed for 6-8 minutes, until the dough is soft and slightly sticky. Add additional water or flour as necessary, a tablespoon at a time. Mix in the cheese; don’t worry if some pieces pop out. Transfer to a lightly greased bowl and allow the dough to rise for 1-2 hours, until very puffy.
Turn the dough out onto a well-floured surface and shape it into two long loaves, about 12 x 4 inches each. Place the loaves onto a parchment-lined baking sheet. Cover the loaves with well-greased plastic wrap and allow them to rise for 45 minutes or until they are very puffy. Sprinkle with additional grated cheese.
Bake in an oven preheated to 450 degrees F for 22-26 minutes, until the tops of the loaves are golden brown. Remove from the oven and allow to cool on a wire rack.
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