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Harvest Grains Ciabatta Recipe

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This recipe for Harvest Grains Ciabatta, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Overnight starter
1 cup King Arthur white whole wheat flour, organic preferred
cup cool water
pinch of instant yeast
Dough
all of the starter (above)
2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast
1 tablespoon sugar
1 teaspoons salt
1 tablespoon Baker's Special Dry Milk or nonfat dry milk
3/4 cup lukewarm water
2 tablespoons olive oil
3/4 cup Harvest Grains Blend
Overnight starter
4 ounces King Arthur white whole wheat flour, organic preferred
4 ounces cool water
pinch of instant yeast
Dough
all of the starter (above)
8 ½ ounces King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast
1 tablespoon sugar
1 teaspoons salt
1/4 ounce Baker's Special Dry Milk or nonfat dry milk
6 ounces lukewarm water
7/8 ounce olive oil
4 1/4 ounces Harvest Grains Blend

Directions:
Directions:
1) Combine the starter ingredients and stir till cohesive. Cover and let rest at room temperature overnight, or for up to about 15 hours. The mixture will be bubbly.

2) Combine the starter with all of the dough ingredients except the Harvest Grains Blend, and mix and knead to make a very smooth, soft, very sticky dough. Using a stand mixer equipped with the flat beater paddle, knead for 7 minutes; the dough may or may not clear the sides of the bowl. Or prepare dough in the bread machine set on the dough cycle.

3) Once the dough is kneaded, add the Harvest Grains Blend, mixing just till it's well distributed. If you're using a bread machine, add the grains blend at the beep. If you're kneading in a stand mixer, add and knead for about 30 seconds, just to combine.

4) Place the dough in a lightly greased rising container (or leave it in your bread machine), and allow it to rise for 90 minutes, till it's doubled in size. If it's in the bread machine, remove the dough at the end of the dough cycle.

5) Gently deflate the dough, and divide it in half.

6) Shape each half into a 10" log.

7) Place the logs on a large, lightly greased (or parchment-lined) baking sheet, leaving about 5" between them.

8) Cover and let rise for 60 to 90 minutes, till very puffy. Towards the end of the rising time, preheat the oven to 425F.

9) Spray the loaves with lukewarm water, and place them in the oven. Bake for 20 to 25 minutes, or until they're golden brown.

10) Remove from the oven, and cool on a rack.

Number Of Servings:
Number Of Servings:
2 - 11inch loaves
Personal Notes:
Personal Notes:
I got this recipe from www.kingarthurflour.com

 

 

 

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