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Handling the Dough – Keep in mind that this dough is very wet and sticky; the key to working it well is to do so quickly and gently. Too much heavy-handling of the dough will result in flat, tough loaves. Use a bowl scraper when possible and if you need to use your hands, make sure they are well-floured.
Baking Stone – If you do not have a baking stone, you can use a baking sheet that is turned upside on the lowest oven rack and preheated as directed.
Making Ciabatta Rolls – To make rolls, use a bench scrape to divide each loaf into 6 or 8 even-sized portions. Separate them a bit on the parchment sheet so they aren’t touching.
Storage – The bread can be kept at room temperature, wrapped in foil, for up to 2 days.
To Reheat the Bread – Keep it wrapped in foil and place in a 450-degree oven for 6 to 8 minutes.
Freezing the Bread – Wrap tightly in foil, then place in a ziploc freezer bag and freeze for up to 3 months. Thaw at room temperature, then warm and re-crisp the crust using the reheating method above.
Recipe from Baking Illustrated
Nutritional values are based on one serving
