Ciabatta IV

By Addie

Ciabatta can be made into small sandwich rolls, as shown in the photo above. Ciabatta rolls make excellent panini sandwiches.

Ingredients

• 1-1/2 tsp active dry yeast
• 5 tbsp lukewarm milk
• 1 cup plus 3 tbsp. water, room temp
• 2 tbsp olive oil
• 4 cups unbleached flour
• 1 tbsp cornmeal

Preparation

Step 1

Stir yeast into lukewarm milk until dissolved. Let stand until foamy (5-10 minutes).

Add water (about 75-80°F), olive oil and 1/2 of the flour.

Fit a standing mixing with the paddle attachment and knead for 2 or 3 minutes on low speed, gradually adding the some of the remaining flour and increasing the speed to medium. Add only enough flour for the dough to become a very soft, smooth and springy dough. It will appear much stickier than a normal bread dough, resist the temptation to add more flour. While adding the last of the flour, sprinkle in the salt.

Switch to the dough hook and knead for 5 minutes.

Place the dough in a bowl which has been well greased with olive oil and turn the dough in the oil to coat well on all sides. Cover with plastic wrap or a damp cloth and set in a warm, draft-free place to rise until doubled, about 1 hour, more or less.