Disclaimer: I cooked this in the oven..... However- I used the Jotul to "proof n poof" the dough for a number of hours today. It was in the mid to upper 70s in the room; probably warmer near the stove where I positioned the dough to rise. Came out good: First ciabatta of the season.
Thanks everyone! It's a very simple bread, just flour, yeast water and a little salt at the very end. The magic is in the mixing and you really need a good stand mixer for that part. Oh and King Arthur's Bread Flour. I've tried all purpose and other brands of bread flour: Stick with King Arthur. The sponge calls for 1 cup of water, 1/2 a teaspoon of yeast and 2.25 cups of flour. I vary this slightly. If you use all the flour, it becomes a bit dry and you'll need more water. I use the water, then all flour until it's soupy (in the mixer). Cover and let stand for 12 to 24 hours. When you're ready to make the bread, to the sponge, add 3/4 of a cup of cool water, 1 teaspoon of yeast and mix for a minute or two in the mixer. At this point, you'll want to start adding more bread flour. I add this slowly, you can go from a wet dough to overly dry very quickly. Total mix time is 15 minutes or so. I know it's done when it starts to crawl up the paddle. Again, don't over flour. You don't want a ball like a pizza dough. At the end, add 1 teaspoon of salt. Transfer to a large bowl and let it rise in a warm area. After rising for the day, I'll portion out into two loaves using a bread form. Or I'll dump in pile and make boule. This dough is sticky! I wet my hands with water before handling. I let the dough rest for 45 minutes before baking. Bake on a pizza stone (with the breadforms or on parchment on the stone if making a boule) at 475 for about 45 minutes. You can use a water try or spray some water if you like. What I pictured above is just straight in the oven. This is a slightly modified recipe. Many have a number of steps after you form the dough: stretching, resting, stretching...it's a lot. I've found this simple method produces a darn good bread. I'm always chasing a crumb with good air pockets.
Have you tried the no-knead recipe? This sounds a little like that, except the no-knead uses much less yeast (you could even use your own starter), and you barely knead the "dough". I use a dutch oven to hold the moisture in, then pull the cover for about 15-20 minutes to finish. Makes a very nice, open crumb boule. Thanks for the info.
papadave, I haven't. That sounds really interesting, Do you have the recipe to pass along? I'm always up for a new variation. Do you use the dutch oven right in the regular oven or on top of the wood stove?
http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0 Really easy, but takes while to rise. Dutch oven goes in the kitchen oven. I think on top of the wood stove might burn the bottom, but I haven't tried it, so not sure.
Nice! This looks really easy. I have no problem with the rise time. I can let it sit in front of the stove and the yeast will do it's thing. I need to give this a try.
I think you'll like it. I'd add a little extra salt, but not too much......don't want to goober the rise too much. It's slow enough as is, although I rarely leave it for the suggested time. Pretty wet dough to handle, but it's SOOOO good with soup or chili.
80% hydration, will be a bit sticky indeed. Oft times with a dough this wet, the stretch and fold method really improves structure. Give this one a try, its also very wet as well, the overnight proof is the key. Here :Pain a Lancienne
Excellent! I have some new recipes to try out for the long weekend! tuneighty, Looks like that one is from BBA; I have that book. Lots of good stuff in there. Didn't think to try that one you posted.
It is very easy, and can keep in the fridge for up to 5 days. It does take MUCH longer to rise, but its oh so worth it.
