A couple of days ago I made a 'one-rise' Italian bread where the dough didn't need to rise in the bowl for an hour before being shaped into loaves, rising for 45 minutes or so, and then into the oven. Let's just say the result was 'interesting.' I didn't use all the flour called for, but by the time I realized the dough was too stiff, I'd added most of it. So I started out with a stiff dough, it didn't rise much, and the resulting loaves had a very chewy crust and a dense crumb. It wasn't all that bad, sort of European, and the fox seemed to wait for it so he could carry a couple pieces at a time to his family up one the high mountain, and come back for more. I will probably try it again just to see if I can make it come out softer inside. If not, I'll junk that recipe.

Next on my bread making agenda is ciabatta, that Italian bread. How come we never heard of it until about 4 years ago?

Making it is a two-day process involving a starter (but not sourdough). Yes, it sounds like a lot of work, but I trying something different once in awhile, and following a detailed recipe the first time is the price to be paid. Bread is pretty much the same ingredients all the time, so it's the method of putting them together and handling the dough that makes a difference.


For Sponge
1/8 teaspoon active dry yeast
2 tablespoons water (105-115 F)
1/3 cup room-temp water
1 cup bread flour

For Bread
1/2 teaspoon active dry yeast
2 tablespoons warm milk (105-115 F)
2/3 cup room-temp water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt


Make sponge:
Stir together, warm water and yeast. Let stand 5 minutes, until creamy. Transfer yeast mixture to another bowl and add room-temp water and flour. Stir for 4 minutes. Cover bowl with plastic wrap. Let stand at cool room temp at least 12 hours and up to 1 day.

Make Ciabatta Bread:
Mix yeast and milk in small bowl and let stand 5 minutes, until creamy.
In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
Beat on medium for 3 minutes. Add salt and beat for 4 more minutes. Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.

Note: Dough will be VERY sticky and full of bubbles.
Cut two pieces of parchment paper, approx 12 inches by 6 inches. Place on baking sheet and flour well. Turn dough out onto a well-floured surface and cut in half. Transfer each half to paper and form irregular ovals approx 9 inches long. Dip fingers in flour and dimple loaves. Dust tops with flour. Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled. At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F. Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden. Remove to cooling racks and repeat with second loaf.

Well, better get started so I can bake bread tomorrow. By then we'll have run out of the one-rise Italian.