Jason's Ciabatta Buns

Name: How to cook Jason's Ciabatta Buns - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 buns
Cuisine: Us

Introduce

Chef :

Grill-Master

Jason's Ciabatta Buns

My daughter Calley loves Ciabatta bread so I made up this one for her. This was a combination of two different bread recipes, combining the best of both ideas. The result is a fantastic flavor with a crisp outside and a extremely soft inside.

Ingredient

Food ration :

8 buns

1 tsp

active dry yeast

1.5 cups

water

4 cups

flour

1.5 cups

water (100°F)

3 tsp

salt

Cooking instructions

* Step 1

For the Yeast Starter Dough: Combine all ingredients in a 8 cup bowl and stir well. Cover with plastic wrap and allow to sit at room temperature for 6 hours

* Step 2

For the Ciabatta Dough: In a stand mixer fitted with a paddle attachment, stir the yeast in to the water and all of the Yeast Starter Dough that you made earlier, Mix for 1 minute on low speed. Add the flour and salt and mix to combine. Beat on medium-low for 3 minutes. Stop the mixer and let dough rest for 10 minutes. Beat again on medium-low for 3 minutes. Stop again and let dough rest for 10 minutes.

* Step 3

Remove dough to a lightly oiled bowl large enough to hold double the amount of dough. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. Then do a strengthening fold by lifting one side and stretching the dough up and fold across to the opposite side of the bowl. Think of it like a clock. Fold from position 12, 3, 6, and 9. Let rest covered for 30 more minutes.

* Step 4

Scrape the dough on to a well-floured work surface. Sprinkle the top of the dough with some flour. Using your silicone bowl scraper, gently scoop up one edge of the dough and fold it 1/3 the way over from one side, then fold the other side over the first fold so it now looks more like a rectangle Add some more flour to your board and the top of the dough. Let dough rest for 15 minutes

* Step 5

Line a baking sheet with parchment paper. Sprinkle the parchment paper with flour. Gently shape into a square being careful not to degas the dough to much. Using a sharp knife, cut your dough into two 4x4 inch squares or 4x6 inch rectangles. Gently transfer to the parchment-lined baking sheet by using a bench scraper positioned underneath the rectangles to support it. Flour the top of the dough then cover loosely with plastic wrap and allow to rise until puffy, about 20 minutes.

* Step 6

Bake in the middle rack position in a oven that has been preheated to 450°F for 10 minutes. Then turn oven down to 400°F and continue to bake for 12 more minutes.