Friday, September 16, 2011

Ciabatta No-knead Bread

Ciabatta No-knead Bread
Thanks to Dave-the-printer-who-bakes, Mr frillypants is always coming home with another bready hint.  This one was a real goody.  This bread may have an adults-only rating,  because it's very chewy and needs a strong jaw.  The main thing with this incredibly easy recipe is time.  This sits for a total of 20 hours!  The mixing is easy,  the shaping is easy, the baking is easy.....  the waiting for that bready deliciousness is what's hard!!!

I'm going to include a ready reckoner....  I keep trying to count hours on my fingers,  working out when it will be ready.  Yes,  I really am that sleep-deprived and distracted that I can't work it out.  Let's blame the overnight feeds, shall we?  :)


Ingredients:
  • 3 cups of Plain Flour
  • 1/4 tsp of instant Yeast
  • 1 1/4 tsp of Salt
  • 1 1/2 cups of Warm Water
Method:
  • In a large bowl mix together Flour, Yeast and Salt
  • Add water and mix until it has all come together.
  • Cover with cling film and leave in a safe place for 18 hours.  At least 18 hours.
  • Grease a heavy crock pot (eg Le Crueset) that has a lid (I warmed it slightly in the oven)
  • When that time is up, put sticky dough onto a lightly floured bench 
  • With floured hands, shape dough by lightly flattening it out, pulling and pushing to form a circle
  • Fold edges in onto the top, as if it's a square.  Four 'corners' brought to the middle
  • Place the dough, folded-side down into the the crock pot and cut a cross into the dough with a very sharp knife
  • Cover again with the plastic and allow to sit for another 2 hours
  • Heat oven to 250ºC 
  • Remove plastic from crock pot and sprinkle with some rolled oats if you'd like
  • Put on the lid and bake for 45 minutes
  • Remove the lid and bake for a further 15 minutes.
Verdict:  Yummeh!

                                    Ciabatta Bread Ready Reckoner

Mix at 12 noon  -  ready to eat at 9am   (shape at 6am, bake at 8am)
Mix at 9am        -  ready to eat at 6am   (shape at 3am, bake at 5am)  <-- see how I avoided a problem here??
Mix at 4pm        - ready to eat at 1pm    (shape at 10am, bake at 12noon)

That should be enough to get me through.  :)

Tweeks:  Dave says you could add bread improver to make it last longer??  Mr frillypants and I ask... longer than what??  We want to eat it all. NOW!!!  But,  I've heard that bread improver contains some very unsavoury things,  especially if you're a Vegan.  So,  I'd use Ascorbic Acid if I wanted to make it last longer.  But, like I said... who wants it last?  This is nom nom nom scoffing bread.  Maybe I'll freeze some,  just so I can report back how it works out.

2 comments:

  1. Hello and thank you
    Made the veg stock improvising on the thermomix instructions it's amazing!!
    Better than anything I've ever had
    Cheers Emma
    I'll be knocking this one together tomorrow cannot wait wil start practicing jaw trusts!

    ReplyDelete
  2. lol Thank you, Emma. I'm so glad you've enjoyed the vegie stock and were able to work it out without the Thermy.

    Good luck with your Ciabatta.

    ReplyDelete

Please leave your comments. Especially suggestions to make these meals as scrummy as possible.

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