Roasted Garlic Ciabatta Bread
Classic ciabatta bread with a garlic twist. Perfect for sandwiches or mopping up sauces and soup.
Yield: 2 loaves
For the overnight starter:
- ½ cup (118 ml) warm tap water at 110-115°F
- ½ tsp RED STAR Active Dry Yeast
- ¾ cup (90 grams) bread flour
For the dough:
- 1 head garlic
- 2 cups (475 ml) warm tap water at 110-115°F
- 1 tsp RED STAR Active Dry Yeast
- Starter (from above)
- 4 cups (480 grams) bread flour
- 2 tsp salt
- 1 tsp sugar
- To make the starter:
- Dissolve the yeast in the water. Add the bread flour and stir to make a wet dough. Cover with plastic wrap and let sit at room temperature for at least 8 hours and up to 15 hours. The next day the starter should be soupy with a bubbly surface.
- To make the bread:
- Preheat oven to 350°F. Wrap the garlic in foil and bake for about 30 minutes until fragrant. Let cool, then slip garlic cloves out of their skins and roughly chop.
- In the bowl of a stand mixer fitted with a dough hook, dissolve the yeast in the water. Add all of the starter and use a dough whisk or spatula to break it up into the water. It doesn't have to completely dissolve into the water.
- Add the bread flour, salt, sugar, and chopped garlic. Knead the dough with the mixer on medium speed for about 12-15 minutes. At first the dough will be very wet, but eventually it will thicken and clear the sides of the bowl, and turn glossy and smooth.
- Cover the bowl with plastic wrap and let rise in a warm place until tripled, about 1½ hours.
- With generously floured hands, scoop the dough out of the bowl onto a floured surface. Divide the dough in two. Working very gently, and re-flouring your hands as necessary, shape dough into oblong loaves and place each on a sheet pan lined with parchment paper.
- Let rise, uncovered, until doubled, about 45 minutes. Meanwhile, preheat oven to 475°F.
- Bake until golden brown and sounds hollow when tapped, 20-25 minutes. Let cool slightly and serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days.
- Recipe created by Completely Delicious.