Very interesting things happen sometimes in my kitchen…my husband agrees, as he actually observed the crusty, golden brown edge of a freshly baked ciabatta mysteriously disappearing today morning (the disturbing sight of the injured end was obviously not photographed). Terrible! Later on – when my sad soul was ready to share the sorrow – I described the enigmatic events to Dan, my husband’s mate…BUT only to find out: he was a partner in this crime too!!!!! Shocking!
As opposed to my previously published ciabatta recipe, this version is mixed all in one. It is then kneaded on oiled surface, rested overnight, shaped into two long and narrow oblongs, dusted with polenta, rested for an additional hour and baked on 220c for 45-50 minutes. One could not possibly have less effort put into a truly artisan loaf.
Ingredients: 16 gr fresh yeast, 375 ml water,500 gr white bread flour, 15 gr salt, 3-4 tbsp olive oil plus some extra for kneading, polenta for dusting
This artistic piece of bread baking has extremely strong, crunchy crust with feather-light, pillow-soft crumb – the exemplary level of its beauty turns eating it into a sin…Shame on you George and Dan!!!!!!!!!!!