Ciabatta bread?

Question

I'm looking for a good recipe for ciabatta. I don't just want a site, unless you've actually tried it and it turned out good. I want tried and true.

I'm trying to teach myself baking.

Answer 1

Ciabatta Bread
1 1/2 cups water 1 tablespoon olive oil
1 1/2 teaspoons salt 3 1/4 cups Flour (4.06 cups of spelt)
1 teaspoon Sugar 1 1/2 teaspoons Yeast
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start. Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour. Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes. Lightly flour or use parchment lined baking sheets. Divide into 2 pieces, and form each into a 13x14 inch oval. Place loaves on prepared sheets, dimple surface, and lightly flour. Cover, and let rise in a draft free place for approximately 45 minutes. Preheat oven to 425 degres F. Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack. Bake for 25 to 30 minutes. During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.
Hope this helps..

Answer 2

Try these sites for your learning. I love them:
http://www.joyofbaking.com/RecipeIndex.html
http://www.allbakingrecipes.com/

12oz plain flour
1/4 teaspoon easy blend yeast
7fl oz/ warm water
olive oil
1/2 pint warm water
1 tablespoon olive oil
5 tablespoons warm milk
1 1/4 lb plain flour
1 teaspoon easy blend yeast
1 tablespoon salt
cornmeal to dust

Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill.

Stir the warm water, milk and olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt.

Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy. Put dough in an oiled bowl, cover and leave to rise until doubled in size.

Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 220°C, gas mark 7. Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top.

Bake 25 minutes, sprinkling with water three times during the first 10 minutes.