Ciabatta-French Ciabatta

By alas14

2 1/2 hours...prep time
Soft,delicate in texture
Tender crumb

Ingredients

• 1 1/4 cups water
• 1 Tablespoon dry yeast
• 1/4 cup extra-virgin olive oil
• 3 1/2 cups bread flour
• 2 salt
• Additional flour for kneading, rising

Preparation

Step 1

In the bowl of a standing mixer with the dough hook attached, mix the water, yeast, olive oil, and flour at low speed for 3 minutes. With the mixer running, add the salt, switch to medium speed, and continue kneading for 15-20 minutes..(I did only about 8-10).
Place the dough in a large bowl and cover with towel. Let rest for 40 minutes.
Transfer the dough to a floured surface and flatten it out with the palm of the hand to remove air pockets. Using a rolling pin, roll the dough into a 12x10 inch rectangle, 1/2 thick.
Carefully transfer the dough to a floured kitchen towel, cover with another kitchen towel, and let rise for 50 minutes.
Place apizza stone in the oven and preheat to 425.
Using a sharp knifecut into 4 or 8 rectangles. Place the puffed side on the hot pizza stone with pizza paddle.
Bake 15 minutes, or until browned on top and has hollow sound when tapped.