I love making ciabatta bread the most because it is easier than baguettes and the ingredients are as simple. And I can still get crispy crust with good crumb. But once in a while, I would miss the texture of a fluffy white loaf and tasty French toast that can be made from it.
This recipe is almost the same as ciabatta (click here for recipe) except with the replacement of water with warm milk and the addition of 1 teaspoon of sugar and an egg for the main dough. The overnight starter stays the same.
For the final proofing, shape dough into a loaf and let it rise in a baking tin for a good 2 hours before baking in a 425F pre-heated oven for 35 minutes.
I survived three weeks of hectic schedule at work and finally had a chance to return to my kitchen and play with a 70% hydration ciabatta dough. It turns out alright with the crumb I wanted. This time I used a poolish (overnight starter) to give the unique flavor a bread should have.
This recipe makes one loaf.
150g warm water
150g bread flour or all purpose flour with 10%-12% protein
1/8 teaspoon dried yeast
Mix all ingredients in a bowl. Cover well with plastic sheet and leave it for 12 hours. I always prepare it the night before.
150g warm water
1/2 + 1/8 teaspoon dried yeast
1 teaspoon salt
1/2 tablespoon olive oil
green olives (optional)
Mix all ingredients (including poolish) and work the dough for 10-15 minutes. It is a sticky dough but avoid adding more flour while working on it.
Let it rest in a covered bowl for 45 mins.
Stretch and fold the dough from 4 sides and let it rest in a covered bowl for 45 mins.
Sprinkle enough flour on a baking tray and shape the dough into a ciabatta. Cover with plastic bag and let it rest for a good 2 hours.
Add sliced olives on top. (optional)
Preheat oven to 425F and bake for 30 minutes.
This bread can stay soft on the inside for 3 days before it starts to become stale.