Details for LJS CONSUMER PRODUCTS DIVISION - Ad from 2021-09-10

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Let It Rise
Yeast is key to the success of most breads and works
in different ways for
each recipe. Here we’ll take a look at how it works
in a pre-ferment ciabatta.

PREFERMENT
CIABATTA

Ciabatta

Hands On 20 minutes
Stand 12 hours
Rise 3 hours 30 minutes
Bake 30 minutes at 500°F +
22 minutes at 425°F
300
1
¼
1
300
2
1½

PRE-FERME

Pre-ferments are u
achieve deep flavor
improve rise and te
the bread. A pre-fe
a small-batch mixtu
combines a percent
and water from the
recipe with the yeas
combined, this mixt
aside to ferment for
building flavor as th
eats, multiplies, and
carbon dioxide, flav
and alcohol by-prod
the set fermentation
pre-ferment is comb
the remaining flour a
ingredients to make
final dough.

grams bread flour (2½ cups)
cup cool water
tsp. active dry yeast
cup lukewarm water (95°F)
grams bread flour (2½ cups)
tsp. salt

tsp. active dry yeast

1. For the pre-ferment (info,
right), in the bowl of a stand
mixer combine 300 grams
(2½ cups) flour, the 1 cup cool
water, and ¼ tsp. yeast. Cover;
let stand at room temperature
12 to 14 hours.
2. Add the 1 cup lukewarm
water to the pre-ferment,
stirring well. In a medium
bowl combine remaining
300 grams (2½ cups) flour,
the salt, and 1½ tsp. yeast;
add to the pre-ferment
mixture. Fit the stand mixer
with a dough hook and mix
dough on low until it begins
to come together (about
2 minutes). Increase speed
to medium-low and continue
to knead until dough is smooth
and elastic (about 4 minutes).
(Dough will be quite sticky at
this point; avoid adding
additional flour.)
3. Transfer dough to a lightly
greased bowl. Cover and let
rise 1 hour. Using a lightly
greased flexible bowl scraper
or greased hands, gently fold
the dough over onto itself.
Cover; let rise 1 hour.
4. Using a lightly greased
flexible bowl scraper or
greased hands, gently loosen
bread from sides of bowl,
taking care to not deflate the
dough. Gently turn dough out
onto a well-floured surface;
dust dough with additional
flour. Carefully shape dough
by reaching under edges and
gently pulling to form a
12×8-inch rectangle shape
(avoid patting or applying too
much pressure to the dough).
Using a bench scraper, cut
dough in half lengthwise to
make two rectangles

1

After shaping dou
rectangle and cutt
rectangle in half, let d
rise until puffy.

COMING 09.12.21
5. Carefully transfer the
loaves to a parchment-lined
baking sheet, placing them
6 inches apart. Lightly cover
with a greased piece of plastic
wrap; let rise until very puffy
(about 1½ hours).
6. About 30 minutes before
baking, place a baking stone on
middle rack of oven and a
roasting pan on the bottom
rack Preheat oven to 500°F

2

The best way to tel
bread is baked thr
is to use an instant-rea
thermometer.

7. Once oven has preheated
30 minutes, cut parchment in
half between loaves. Transfer
one loaf with parchment to the
baking stone. Add a few cups
of ice cubes to the roasting
pan; immediately close oven.
Reduce oven to 425°F. Bake
22 to 25 minutes or until
ciabatta is deep golden brown
and a thermometer inserted in
center registers 205°F to 210°F

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Remove from oven; cool on a
wire rack. Repeat baking steps
with remaining loaf, adding
more ice cubes to the pan.
Transfer loaves to a wire rack
to cool completely before
serving. Makes 2 loaves
(16 slices total).

PER SLICE 137 cal., 1 g fat
(0 g sat. fat), 0 mg chol., 293 mg
sodium, 27 g carb., 1 g fiber,
0 g sugars 5 g pro

MORE RECIPES

You’ll find dozens o
new and delicious way
bake bread in Better H
& Gardens® Bread Reci
magazine, available o
newsstands today.

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