I was reading Gala Darling's description of the new moon today. It just moved into Aries, and as an Aries, that's something I can appreciate. My birthday was on the 5th of this month and I was up in Ben Lomond. So, I guess I didn't get to write a birthday post. Short story: I got everything I wanted plus a road trip. Maybe everything I wanted was a road trip. :)
This bread was actually a big accomplishment. The last time I tried to make a ciabatta was on Christmas and I made a sponge the night before (this bread recipe doesn't need a sponge) and my grandpa put it in the freezer. Then, I cried. For the record, I'm way too old to be crying over bread, but what can I say, I'm sensitive. I'm not proud, but it's true. I will redeem myself, by making a much simpler ciabatta and with rosemary this time. This no-knead recipe plus plenty of the tips I included are from Food Wishes.
Here's what you'll need:
- 2 1/2 cups of white flour
- 1/2 cup of wheat flour
- 1/4 teaspoon of yeast
- 1 1/2 teaspoons of salt
- 2 cups of warm water
- 3 medium stems of rosemary — cut into very small pieces
Egg wash (optional):
- 1 egg yolk
- 1 teaspoon of salt - I used this Aussie Flake, which is perfect because it melts into the outside. So the whole thing is kinda salt, without any one part being super salty.
- Mix all ingredients except rosemary (and the egg wash, which goes on top) in a bowl, until it comes together and looks like dough. The dough is going to be sticky. So, it might never pull away from the sides of the bowl completely. That's ok.
- Let rise for 18 hours covered by tin foil at room temperature.
- Gently fold in rosemary and work the bread with a spatula for approximately 2 minutes.
- There's a tip in the video, since the bread is so sticky, spray your cutting board with water, or rinse it lightly under the tap and place plastic wrap over the cutting board. This way your super stick dough won't stick. It'll be easier to work with and you'll waste less of it.
- Sprinkle a small amount of flour onto your plastic wrapped cutting board and shape your bread. I chose to make a circle, but you can make the more traditional long oval shape, if you'd rather.
- Pull the plastic wrap off with the dough still on top and transfer dough to lightly greased baking sheet.
- Set aside and recover to rise for another 2 hours.
- Preheat oven to 425°
- Remove foil or towel from the bread and mix up your egg yolk and salt.
- Gently cover the bread with the egg wash, you can use a pastry brush for this.
- Bake for 35-45 minutes on the middle rack.
Optional: For extra crispy bread crust you can add a cup of water in an oven safe dish. Put it on the bottom rack and as you bake your bread the water will evaporate and create steam, giving your bread a crispier outside.