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angelo servini

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About angelo servini

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  1. Hi Try this recipe. Italian Ciabatta Bread 2 cups Bread Flour Mix 1 ¼ tsp. xanthan gum ¾ - 1 tsp. salt 4 tsp. sugar 1 packet active dry yeast (not quick-rise) 2 tsp. olive oil 1 cup water, heated to 43°c Mix all dry ingredients in large bowl of electric mixer. Quickly add olive oil and warm water (43°c) to the bowl; mix until just blended. Scrape bowl and beaters, and then beat at high speed for 3 minutes. Spoon dough into prepared pan; cover with a light cloth and let rise in a warm place (30°c is ideal) for 40 – 50 minutes or until dough has slightly more than doubled in size. Place rack in center of oven. Preheat oven to 200°c while bread is rising (do not use a convection oven because it will brown the bread too quickly). Bake bread in center of preheated oven for 40 – 50 minutes (35 – 45 minutes for two smaller loaves). When done, bread should have a hollow sound when tapped on the sides. Instant read thermometer should register 98-102°c. You can bake it longer to make a thicker crust; the color will deepen and the internal temperature will continue to rise. Remove bread from pan and cool on a rack at least 15 minutes before slicing. The crust will soften a bit after the bread cools, but you can easily recrisp it in the oven. Bread Flour Mix (makes 6 cups): Millet flour 2 cups Sorghum(millet) flour 1 cup Cornstarch 1 cup Potato starch 1 cup Tapioca flour 1 cup Bake on a baking sheet shaped as a freeform loaf or roll. All the best Angelo.
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