Cuisinart CBK-210 User Manual - Page 44

CIABATTA Artisan Dough Program | Delay Start Timer: Yes INGREDIENTS Overnight Sponge Bread flour Water, cool Instant yeast Dough Overnight Sponge Water, cool Olive oil Bread flour Kosher salt Instant yeast ONE SIZE ¾ cup (104g) ½ cup (120g) Pinch Full recipe (above) ¾ cup (180g) 3 tablespoons (42g) 2½ cups (350g), plus more for dusting 1½ teaspoons (4g) 2 teaspoons (13g) 1. Prepare the sponge. Put all ingredients in the bread pan fitted with the kneading paddle. Stir well and then secure the bread pan in the Cuisinart® Custom Convection Bread Maker. Allow to sit, with the unit closed and turned off, overnight or up to 24 hours. After this time the mixture will have small bubbles and a pleasant, sour aroma. 2. When ready to prepare the dough, add the remaining dough ingredients in the order listed on top of the sponge. 3. Press Menu to select the Artisan Dough program. Press Confirm to confirm choices and then press Start/Stop/Pause to begin the program. In the first stages of the mixing/kneading process, open the lid and scrape down the sides of the bread pan, if necessary. Add additional flour or water, 1 teaspoon at a time, if the dough seems too wet or dry. Note that this dough is stickier and wetter than traditional bread doughs to ensure that the ciabatta has an open, airy interior. 4. When the cycle is complete, transfer the dough to a parchment-lined baking pan. Shape into an oblong oval, about 12 inches long. Cover loosely with plastic and allow to rest for about 20 minutes. 5. Preheat the oven to 425°F with the rack in the middle position. Once the oven is heated and the dough has rested, uncover the dough and dust lightly with additional flour. Bake until lightly browned and hollow sounding with tapped, about 30 minutes. Transfer to a wire rack to cool completely before slicing. Nutritional information per serving (2-ounce slice): Calories 120 (22% from fat) • Carb. 21g • Pro. 3g • Fat 3g • Sat. fat 0g • Chol. 0mg • Sod. 245mg • Calc. 1mg • Fiber 1g 44