Saturday, 16 October 2010

Ciabatta ai Funghi for World Bread Day

Such a cute bread bum. You just want to spank it!

How are you going to celebrate? By stuffing yourself with tons of bready goodness? I thought so.

Here is a yummy mushroom bread for your repertoire, perfect for bruschetta or even just toasted with a fried egg on top. It is adapted from one of my favourite bread books, The Italian Baker. Because if I could be anything, I would be an Italian baker. 

From this angle it looks a bit like a beached manatee
Ciabatta ai Funghi
adapted from Carol Field, The Italian Baker

Makes 2 large oval loaves

6 dried porcini
1¾ cups hot water
280 grams fresh mushrooms, sliced
2 cloves garlic, minced
2 Tbsp olive oil
1¼ tsp active instant dry yeast
500 grams unbleached all-purpose flour
1 Tbsp sea salt, divided

Soak porcini in hot water for 1 hour. Strain through cheesecloth, but save the water. Roughly chop the porcini and pat dry. Set aside.

Sauté the fresh mushrooms with the garlic and oil and a good pinch of the salt until tender. Let cool. Set aside for the folding part of the recipe.

 In your stand mixer bowl, add all of the ingredients (except the sautéed mushrooms) and mix on low until combined. Mix on medium for 2 more minutes and then take it out of the machine to finish mixing by hand until the dough is nice and soft and smooth.

Place the dough ball on the counter, cover with a very large mixing bowl, and let rest 3 hours.

Divide dough into 2, flatten each dough section out with your fingertips and scatter mushrooms on them. Roll them up, flatten out again and repeat. Roll them up again, shape into loaves (making sure that no mushrooms are sticking out) and let rest, seam side down, on a prepared baking sheet. Cover and allow to rise 3 hours.

Preheat oven to 400°F, 205°C, 40 minutes before baking.

Spray loaves with water. Bake for about 45 minutes. Let cool on racks.

This bread has been Yeastspotted!

World Bread Day 2010 (submission date October 16)