Details for LJS CONSUMER PRODUCTS DIVISION - Ad from 2021-09-10
® ® ® ® 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 Sponsored by: Look for the Better Every Week section each Every Sunday. Look for the Better Week 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.