Freshly baked Ciabatta is one of the most delicious of the artisan breads in my opinion! Joseph worked as a bread maker for a small organic kitchen when he lived in West Texas many moons ago, and learned how to bake the most scrumptious breads I've ever tasted. Here is his recipe!
- 1-3/4 Cup Warm Water.
- 2-1/4 tsp. Yeast.
- 2 tsp. Salt.
- Approx. 3 Cups Flour.
In a large bowl mix together: Warm water and yeast. Let this sit for several minutes to allow for the yeast to start doing it's thing, then add salt. Gradually stir in flour until it makes a heavy batter; it will be very wet and sticky, but the surface shouldn't be shiny. Next, stir strongly (your hands are the best for this process, but using a mixer is fine too.) for about 15 minutes, after which the dough should be stringy and elastic. Cover and let rise for an hour. Next, turn dough out on a heavily floured baking sheet, shape the loaf into a rectangle, tucking the edges under. Dust and pat the entire surface with flour. Let the loaf rest and rise again for about 10 minutes. Bake at 425 for 25 minutes. Enjoy!