MMMMM----- Meal-Master Recipe Title: Ciabatta (North Italian Sourdough "Slipper" Bread) Categories: Sourdough Yield: 1 STARTER: 3/4 c Rye flour 3/4 c Tepid water 1/2 ts Milk 3 Granules active dry yeast SPONGE: 3/4 c Rye sourdough starter (from Above) 3/4 c Tepid water 2 1/2 c Unbleached white bread Flour DOUGH: 1 ts Active dry yeast 1/3 c Warm water 1 tb Olive oil 1 1/8 c Tepid water 3 3/4 c Unbleached white bread Flour 1 tb Salt Cornmeal for Dusting baking sheet SOURCE: Original recipe by Alan Boehmer, 70524,411, adapted from a recipe by Carol Field. DESCRIPTION: A traditional Italian sourdough white bread baked in long, flat loaves. Although this scrumptuous bread derives its tangy flavor from a rye sourdough starter, the flavor of rye is not apparent in the bread. A superb bread with crisp crust and chewy crumb. From: Ed McCormick 1. Make the rye sourdough starter. Combine listed ingredients. Use exact measurements; do not add extra milk or yeast. Stir and place in glass, plastic, or ceramic container, covered. Keep at cool room temperature for at least 3 days, stirring twice or more daily. The starter will bubble up, expanding to about 3 times its original volume, then gradually settle down and behave normally. It will do this every time it is fed, also, so leave enough space in the container for the expansion. After the mixture has taken on a pleasantly sour character, it may be kept in the refrigerator for up to a month, unattended; possibly longer. Stir from time to time. If it is not fed regularly, it will lose vigor, but can be restored by feeding the yeast and waiting a day before using. To feed, add equal parts rye flour and tepid water. Add absolutely nothing else. 2. Prepare the sponge. Mix together 3/4 c of the starter with 3/4 c tepid water. Add 2 1/2 c unbleached white bread flour. The mixture will be somewhat soft and sticky. Knead briefly (5 min.), adding only what additional flour is necessary to permit the kneading process. When the dough begins to develop elasticity, place in a lightly oiled bowl, cover, and let rise for 2-4 hours at room temperature, or overnight. Allow the sponge to triple in volume. The purpose of the long rise is to develop flavor. 3. Make the dough. Add 1 teaspoon yeast (1/2 package) to the 1/3 c . tepid water and allow to proof. Meanwhile, add 1 1/8 c tepid water and the olive oil to the sponge and mix well. Add salt and gradually add the remaining flour. Turn out onto a lightly floured board and knead hard for 10 min, or until dough becomes elastic and returns a fingerprint. Add additional flour as you knead if the dough becomes too sticky. Shape into a ball and place in an oiled bowl to rise until doubled in volume. 4. Shape the loaves. Turn the dough out onto a floured board and divide into 4 portions. Roll each portion into a cylinder and pat into a long rectangle about 3/4 inches high. (3 1/2" by 12"?). Some ciabatta bakers make very long loaves, as long as their ovens allow. Square off the ends and dust with flour. Place loaves on a cornmeal dusted baking sheet; cover loosely with plastic wrap and allow to rise until doubled. Do not cheat on the final rise. It could take as long as 2 hours or more. Do not depend upon "oven spring." 5. Bake the bread. Preheat oven to 425 degrees for at least 30 min. Place a cast iron or other heavy metal pan on the bottom rack when you turn on the oven. Just before placing the bread in the oven, pour a cup of water into the heated pan to create steam. Bake the loaves for about 30 min. To refresh loaves and crisp up the crust, reheat bread in a hot oven for 10 min. Ciabatta keeps well for about two days. From: Pat Stockett Date: 25 Jan 96 Exported from Home Cookin 4.8 (http://www.mountain-software.com) MMMMM