Ciabatta Bread A Work In Progress

Just not sure how much progress.

Starting stuff

2 1/2 cups tepid water
2 teaspoons active yeast
4 cups AP flour
1 1/2 tsp salt
Olive oil - maybe 2 Tablespoons



Mix water and yeast. Stir well. Add four cups AP flour and 2 tablespoons Olive Oil. Mix well.



I added another 1/4 cup water, making the dough very sticky damp, 3 tablespoons olive oil and allowed the dough to rise covered for two hours (didn't take photo). Should double in size.



Oiled 4 inch deep cast iron fryer with olive oil



and after punching down the dough, placed it in cast iron fryer. Oiled top of dough with a tablespoon of olive oil.



Placed pan in refrigerator for 12 hours. It should double in size again. After 12 hours, remove from refrigerator and place on lower rack in a 425 degree preheated oven.



Cook 30-40 minutes, uncovered, until top browns.



Allow to cool 10-20 minutes then remove from pan.



Texture is fine - dense, no large air pockets. Color is good. Taste is spot on - good yeast tones and nice olive oil flavor. Need to work on firmness of dough so that I can cook it on a stone. At the moment, it is too wet.

May use bread flour instead of AP to get more gluten development from the higher protein content in the bread flour. Would make a good rustic sandwich if it was a little thinner.