What you will need:
3-4 cups of bread flour
1/4 tsp of active dry yeast
2 tsp of salt
1 and 5/8 cups of luke warm water
Cornmeal to cover the top
(OPTIONAL for cheesey ciabatta bread)
1 cup Pecorino Reggiano cheese (or more to your liking)
2 tsp granulated garlic
Put all ingredients into a big bowl.
Bring together by hand.
Cover in plastic wrap.
Let sit in a warm place (like a turned-off oven) for 12-24 hours - Recommended 18 hours
Cover greased surface with cornmeal.
Place dough on surface.
Fold dough over 2 times.
Cover dough with cornmeal.
Cover with dish towel and let rise for another 2 hours.
Preheat over at 450 degrees with baking dish in oven.
Grease dish right before placing dough in it.
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| Reagan Advice: Don't forget to use mitts when you put foil on top of the dish! |
Place foil loosely on top of dish with dough.
Place in oven for 30 minutes.
Take off cover and let brown in the oven for another 10 to 15 minutes.
Take out of oven.
Use mitts to take bread out.
Place bread on cooling rack and enjoy!
This bread is best served warm and toasted. Try it and let me know how it turns out!
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