AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
This is a super easy way to make a no-knead ciabatta bread...a hard crusted, soft center Italian bread. All you need is 18 hours...yes, I said 18 hours but that is only for the dough to rise (really it's 20 hours rising time but who's counting)! You can start the day before, say 2pm, let it rise for 18 hours, shape the dough the next morning at 8am, let it rise for 2 hours and then bake at 10am. I know that does involve a little thinking ahead but the rest of the recipe is so easy that it is worth it. This is the type of bread I use in the Pan Roasted Salmon with Bread Salad. It should last for about 3 days if you double wrap it in plastic wrap or you could freeze it for up to a month.
adapted from foodwishes.com
Makes one large loaf or 2 small loaves
4 cups all-purpose flour
1/4 teaspoon yeast
1 1/2 teaspoon salt
2 cups warm water
In a large bowl add flour, yeast, salt and warm water. Stir with a spatula or wooden spoon. At first the dough will seem too wet, then sticky, then too dry.
Just keep stirring until you end up with a very sticky dough.
Cover with foil or plastic wrap and let rise for 18 hours at room temperature.
After 18 hours, line a baking sheet with parchment paper and dust with flour.
Spray an even counter top with a little water and cover with a large piece of plastic wrap (this will cause the plastic wrap to stick to your counter). Dust plastic wrap with flour.
Uncover the dough; it will be very sticky,
soft and bubbly.
Take a spatula and gently pull the dough off the sides of the bowl and transfer the dough to the floured plastic wrap. Shape the dough into a rough 6x12 shape or make 2 smaller loaves if you want. Ciabatta means "Carpet Slipper" in Italian.
Pick up the plastic wrap with the shaped dough on it and flip it onto the parchment paper lined baking sheet. Reshape if you need to. (I ran out of parchment paper so I sprayed my baking sheet with cooking spray and then heavily floured it. I highly recommend parchment paper so it doesn't burn.
Add a light dusting of flour on top of the dough and cover plastic wrap. Let the dough sit covered at room temperature for 2 hours.
Preheat the oven to 425 degrees. Uncover the dough and bake on the parchment paper lined baking sheet until the crust is a deep golden brown and the center of the loaf registers 210 degrees or about 25-35 minutes.