{"id":1547,"date":"2016-01-05T18:05:58","date_gmt":"2016-01-06T00:05:58","guid":{"rendered":"http:\/\/vegetatingwithleslie.org\/?p=1547"},"modified":"2017-04-20T14:23:56","modified_gmt":"2017-04-20T20:23:56","slug":"easiest-bread-ever-spelt-ciabatta","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=1547","title":{"rendered":"Easiest bread ever! Dutch Oven Spelt Ciabatta."},"content":{"rendered":"<figure id=\"attachment_1548\" aria-describedby=\"caption-attachment-1548\" style=\"width: 474px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2016\/01\/Ciabatta.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-1548\" src=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2016\/01\/Ciabatta-1024x681.jpg?resize=474%2C315\" alt=\"Whole wheat Ciabatta!\" width=\"474\" height=\"315\" srcset=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2016\/01\/Ciabatta.jpg?resize=1024%2C681&amp;ssl=1 1024w, https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2016\/01\/Ciabatta.jpg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2016\/01\/Ciabatta.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2016\/01\/Ciabatta.jpg?w=1920&amp;ssl=1 1920w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/a><figcaption id=\"caption-attachment-1548\" class=\"wp-caption-text\">Spelt\u00a0Ciabatta!<\/figcaption><\/figure>\n<p>Fresh out of my new cast iron Dutch oven. I can&#8217;t wait to cut into this bread with Andy tonight!!<\/p>\n<p>There are so many reasons to make your own bread. I can&#8217;t even count them! Not the least of these is the way commercial breads are made, not according to traditional (and intuitive) bread-making knowledge. Without getting into a health<em> shpiel <\/em>at this point, I&#8217;ll just say that a lot of our gluten issues would probably resolve if we made our own bread the old-fashioned way.<\/p>\n<p>If you ever hesitated, thinking it&#8217;s just too time-consuming&#8230;think again! This bread is incredibly easy. It&#8217;s a <em>bonafide<\/em> fast food. So without more ado:<\/p>\n<p><strong>SPELT CIABATTA<\/strong><\/p>\n<ul>\n<li>1-1\/2 cups organic wheat flour (white)<\/li>\n<li>1-1\/2 cups spelt flour<\/li>\n<li>1-3\/4 tsp. salt<\/li>\n<li>1\/2 tsp. yeast<\/li>\n<li>1-1\/2 cups warm water<\/li>\n<\/ul>\n<p>Add all the dry ingredients to a large bowl. Stir in the water until all is blended and comes away from the sides of the bowl. Don&#8217;t over-stir. I added a few drops of extra virgin olive oil to the bowl and rolled the somewhat sticky bread ball in it. Cover with plastic and leave out on the counter for a minimum 12 hours. I left it for 18 hours.<\/p>\n<p>When you&#8217;re ready to make the bread, preheat the oven to 450 degrees. Place the uncovered\u00a0Dutch oven and the lid in the heated oven for 30 minutes.<\/p>\n<p>Turn the bread out onto a well-floured board. Pat down and fold in thirds, turn and fold in thirds again. Roll slightly to make a ball.<\/p>\n<p>Place the ball, seam-side down, into the Dutch oven and cover. Bake in the covered Dutch oven for 30 minutes. Remove the lid, and bake another 5 minutes.<\/p>\n<p>When I cut into the bread later this evening, I&#8217;ll add a picture of what that looks like. In the meantime, I&#8217;ll salivate some.<\/p>\n<figure id=\"attachment_1568\" aria-describedby=\"caption-attachment-1568\" style=\"width: 474px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2016\/01\/Ciabatta_b.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-1568\" src=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2016\/01\/Ciabatta_b-1024x681.jpg?resize=474%2C315\" alt=\"The bread was delicious. I think I'd like it with larger (and more) airholes tho. Will try it next time with a 3:2 flour:water ratio.\" width=\"474\" height=\"315\" srcset=\"https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2016\/01\/Ciabatta_b.jpg?resize=1024%2C681&amp;ssl=1 1024w, https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2016\/01\/Ciabatta_b.jpg?resize=300%2C199&amp;ssl=1 300w, https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2016\/01\/Ciabatta_b.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/vegetatingwithleslie.org\/wp-content\/uploads\/2016\/01\/Ciabatta_b.jpg?w=1920&amp;ssl=1 1920w\" sizes=\"auto, (max-width: 474px) 100vw, 474px\" \/><\/a><figcaption id=\"caption-attachment-1568\" class=\"wp-caption-text\">The bread was delicious. I think I&#8217;d like it with larger (and more) airholes tho. Will try it next time with a 3:2 flour:water ratio.<\/figcaption><\/figure>\n<p><em>P.S. I spent some time reviewing Ciabatta recipes. Authentic Italian recipes use a Biga, somewhat like a sourdough starter. I might try that sometime, but I&#8217;m going to work with this method for awhile first. I like this way because it&#8217;s one-step. I do want to try adding more water, though. Many of the recipes seem to have about 2\/3 the amount of water as flour, I.e., for 3 cups of flour, 2 cups of water. This should make a much looser dough with larger (and more) air holes. I also want to incorporate some of Monica Shaw&#8217;s techniques, especially adding seeds to the crust. You can check out her version at <a href=\"http:\/\/smarterfitter.com\/the-easiest-no-knead-bread-recipe-ever\/\">smarter fitter.com<\/a>. I&#8217;ll keep you posted!\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fresh out of my new cast iron Dutch oven. I can&#8217;t wait to cut into this bread with Andy tonight!! There are so many reasons to make your own bread. I can&#8217;t even count them! Not the least of these is the <\/p>\n<p><a class=\"read-more\" href=\"https:\/\/vegetatingwithleslie.org\/?p=1547\">Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[11,3],"tags":[],"class_list":["post-1547","post","type-post","status-publish","format-standard","hentry","category-breads","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Easiest bread ever! 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