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Latte Ciabatta Bread
One ½-pound loaf

Qty Size Ingredient
1 cup Bread Flour
½ cup Water (110º)
½ pk Instant (Rapid Rise) Yeast
2 cups Bread Flour
1 cup Whole Milk (110º)
½ pk Instant (Rapid Rise) Yeast
tsp Kosher Salt
2 tbls Olive Oil
½ tsp Diastatic Barley Malt Syrup

The Sponge:

Combine the flour, water and yeast in a medium bowl and stir until a uniform mass forms.  Cover the bowl tightly with plastic wrap and let stand at room temperature (ideally 65º-68º) for 18 hours (3pm to 9am).

The Dough:

Place the sponge and the dough ingredients (flour, salt, yeast and milk) in the bowl of a stand mixer fitted with the dough hook.  Mix on low speed until combined and a shaggy dough forms, about 1 minute, scraping down the bowl as needed to assure complete mixing.  Increase the speed to medium and continue until the dough becomes a smooth, uniform mass, 4 to 6 minutes.

Cover with plastic wrap and let rise for 1 hour.

With a rubber spatula or bowl scraper fold the dough over itself by gently lifting and folding the edge of the dough toward the middle, turning the bowl 90 degrees each time, for a total of 8 times (two revolutions).  Cover and let rest for 15+ minutes.  Repeat twice more for a total of three fold-and-rest cycles.

Preheat oven, with baking stone on middle rack, to 450º

Sprinkle liberally with corm meal, either parchment paper or an oiled baking sheet.  Either place a pan of 4 cups of water in the oven or dump 1 cup of water into a pan in the oven that has been heating in the oven during preheat, when you place the dough in the oven to create steam.  Bake 25 minutes (+/-).


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