Friday, March 30, 2012
Rosemary is one of my favorite herbs. It adds a great taste to breads like this rosemary ciabatta.
2 tbsp chopped fresh rosemary (more if you like)
1/4 tsp active dry yeast
1/2 cup dough starter
1 tbsp sugar
1 tsp salt
1 cup water
Mix these ingredients together and add 2 1/2 cups of bread flour. It will be a wet dough. Mix just to combine. Allow this to rise covered for 3 hours. Then stir it/fold it over itself. Let rise 1 1/2 hours. Fold it over itself again and let it rise 1 more hour. Turn the dough out onto a heavily floured work surface. Being gentle fold it over itself and then slightly flatten it out. Cut the dough into squares as bit or as little as you like (don't try to make them perfect squares). Place them on a greased baking sheet and let them rise 2 hours. Bake in a steamy oven on 500 degrees for 20 min (450 if your oven burns easily). The result will be crispy, chewy, light ciabatta with a hint of rosemary.