Nagoonberry

This world. This place. This life.

As-Long-as-It-Takes Ciabatta

2 Comments

To a large bowl (I use a glass Pyrex one), add 1/8 teaspoon of yeast.

Add one cup of warm water.

Stir gently.

Add two cups of flour, and 1/2 teaspoon of salt.

Stir until the flour is incorporated into the liquid.  If there’s some flour stuck to the sides of the bowl, that’s OK.

Cover the bowl with a plate.

Wait 8-12 hours.

Preheat the oven to 400 degrees, heating a pizza stone in the oven at the same time.

When the oven is preheated, take out the pizza stone and pour the dough into an elongated ciabatta (“slipper”) shape.

If you like salt, sprinkle lightly with coarse salt.

Put the bread, on the stone, into the oven and bake for 25-30 minutes.

Wait 10-15 minutes.

Cut into slices and enjoy.

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2 thoughts on “As-Long-as-It-Takes Ciabatta

  1. I wonder if this works as well with whole wheat flour.

    Heather, tell me about the picture on your blog — is it your home? Part of the town where you live? And do you ever see the Northern Lights?

    • Hey, Wanda. Yeah, I’ve wondered about wheat flour in this.

      The photo is the view from our condos, across Glacier Creek to the Girdwood Airport.

      We’ve seen the Northern Lights, but a lot depends on clear skies, and being awake when they happen.

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