Breaking Breads by Uri Scheft

Author:Uri Scheft
Language: eng
Format: epub
Publisher: Artisan
Published: 2016-09-22T19:06:44+00:00

Ciabatta

Makes 3 loaves or 10 rolls (1.1 kilos / 2½ pounds of dough)

Israelis are always on the hunt for the newest thing. I’ll have customers walk into Lehamim Bakery in Tel Aviv asking me, “Uri, what’s new today?” They are perhaps as interested—or even more interested—in the new creations than in the classics. Food trends take on like wildfire in Israel, and ciabatta is a perfect example of a popular food that was probably experienced by a few savvy Israeli restaurateurs in Italy in the 1990s who brought it back to Tel Aviv.

This Italian bread has a very high percentage of water to flour, and the mixing method is a bit unusual and interesting. The dough needs to be very slack and bubbly. I use malt syrup (or corn syrup) for flavor, which also allows the yeast to produce more carbon dioxide in the dough. Because the mixing process is so lengthy, use ice water to keep the dough from getting too warm so the mixture doesn’t “burn,” or overheat and lose its elasticity. Since the dough is so loose, you can’t really tear and fold it as I do with other bread doughs. Instead I use a folding technique that allows you to turn the sides of the dough onto itself to create a rectangular shape, achieving structure without overheating the flour and gluten.

Ice water

380 grams (1¾ cups)

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