Ciabatta

Our ciabatta fresh out of the oven

   The ciabatta has become the ultimate sandwich bread in the United States.  This is due to is crisp crust and its very light and open crumb structure.  Ciabatta is an Italian loaf whose name literally means "slipper." This bread can be formed into any size loaf desired, but is many times shaped in to large rolls which work well for making sandwiches.
    The ciabatta is the most relaxed dough we have used this far.  Its hydration rate is so high that when the stretches and folds are done you must do them in the bowl to keep the dough from sticking to the

work surface.  Once three or four sets of stretches and folds with 30 minute rest periods in-between are done, the dough is divided.  To do this you must heavily flour the work surface and then pour the dough out and roughly shape into a rectangular shape.  The portions are heavily floured on all exterior surfaces, and then placed on a well-floured bakers couche for the final proof.  Today the key was to use heavy amounts of flour.  The dough was placed on parchment and baked on the hearth which ensured a nice and crisp crust.

My delicious grilled chicken ciabatta

      My friends and I decided to use my bread in making grilled chicken sandwiches for supper.  We grilled onions and chicken strips and made chipolte mayo.  The sandwiches were served with lettuce, the grilled onions and chicken, lettuce, chipolte mayo and pepper jack cheese.  This bread went wonderfully with the filling and is another meal I plan on adding to my recipe collection.