Ciabatta Bread - Cast Iron Cooking with the Iron Maiden

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4 cups (500g) Bread flour
1 package (7-10g)Fast acting (rapid rise) yeast
2 tsp (10 g) salt
1 3/4 cup (400ml) room temp water

Cornmeal to sprinkle on pans/work surface
Place dry ingredients in mixing bowl. Use dough hook. Add 3/4 of the water, mix for ~ 1 minute until dough is formed. Slowly add remaining water (over one to 2 minutes) dough will be very stick/wet. Turn mixer up to medium speed and continue to mix dough for at least 10 minutes - dough will no longer be sticky.

Oil a square 3 L container, place dough in container and cover, leave to raise until dough has reached the top of the container.

Generously Flour work surface, sprinkle cornmeal (or semolina) on top of flour.
Sprinkle cornmeal (or semolina) on baking pan.

You do NOT want to kneed the bread down. Gently pour dough onto work surface. Cut dough into 4 pieces. As you cut each piece, gently roll to side so cut edge will be on top. Gently transfer bread to baking pan/griddle/baking sheet
Let bread rest/raise 30 - 45 minutes

Preheat oven to 425 F.
Bake 20 - 25 minutes

Cool on rack and enjoy

Видео Ciabatta Bread - Cast Iron Cooking with the Iron Maiden канала Linda Hiortdahl