Name: Seeded Ciabatta Breads
Prep time: 45 min
Cook time: 22 min
Total time: 1 h 7 min
Yield: 8 serving(s)
Ingredients: 1 cup (150 g) unbleached all-purpose flour; ⅔ cup (150 ml) water, at room temperature; ½ tsp instant yeast; 1 tbsp roasted sesame seeds; 1 tbsp poppy seeds; 1 tbsp anise seeds; 1 ½ cups (375 ml) water, at room temperature; 3 cups (450 g) unbleached all-purpose flour; ¼ cup (60 ml) olive oil; 1 ½ tsp salt; 1 tbsp fine durum wheat semolina, cornmeal or rice flour

Preparation

Quick Sourdough Starter
- In a large bowl, using a wooden spoon, combine all of the ingredients until the mixture is smooth. Cover and let rest at room temperature for 2 hours or until the starter has doubled in volume.
Breads
- In a small bowl, combine all of the seeds.
- Add the water to the bowl of starter. Whisk to thin out the starter as much as possible. A few lumps will remain. Add the flour, oil and salt. Stir with a spatula or wooden spoon until smooth, about 3 minutes. Add the seed mixture and stir well to combine. Cover and let rest for 30 minutes.
- With a moistened hand, grab the bottom of the dough, stretching and folding it in towards the centre. Repeat this step three times, turning the bowl a quarter turn between each fold. Cover and let rest at room temperature for 2 hours or overnight in the refrigerator.
- Line a 13 x 18-inch (33 x 46 cm) inverted baking sheet with parchment paper. Sprinkle with the semolina.
- Turn the dough out onto a floured work surface. Sprinkle the top with flour. With floured hands, lift the dough to stretch and flatten it slightly, without deflating it, to form a 20 x 12-inch (50 x 30 cm) rectangle. Fold the long sides of the rectangle over each other to form a long rectangle (similar in shape to a baguette). Using a pastry cutter, divide the dough into 8 equal pieces. Arrange the pieces evenly spaced out on the prepared baking sheet. Sprinkle lightly with flour and cover with a clean dishcloth. Let rest at room temperature for 45 minutes.
- Place an inverted baking sheet on the middle rack of the oven. Preheat the oven to 500°F (260°C).
- Open the oven door and pull the rack out slightly. Carefully transfer the breads by sliding the parchment paper from one baking sheet to the other. Push the rack back in place and close the oven door. Reduce the oven temperature to 450°F (230°C). Bake for 22 to 25 minutes or until the breads are golden. Let cool on a wire rack.

Seeded Ciabatta Breads

Categories

Ingredients

Quick Sourdough Starter

Breads

Preparation

Quick Sourdough Starter

Breads

Personal Note