Whey Ciabatta Bread
Make a beautiful loaf of ciabatta bread from whey leftover from cheesemaking or, homemade yogurt.
Servings 8 servings
- 2 Tbsp melted butter preferably unsalted
- 1 tsp sea salt
- 3 Tbsp sugar
- 1 tsp active dry yeast
- 2 C. whey
- 5 C. all purpose flour
Mix the ingredients in a large bowl. Dough will be sticky and challenging to mix. Knead for 4-5 minutes and then place in a lightly oiled bowl.
Cover with plastic wrap that has been lightly oiled (so as not to stick to the rise). Allow to sit, undisturbed, for 8-9 hours in a relatively warm area.
The dough should at least double if not triple in size. After that 8-9 hours, dump the dough onto a lightly floured work surface. Do not knead the dough and don't be tempted to "punch down" the dough. Be gentle with the dough as you don't want to destroy the air pockets that have worked so hard to develop.
Once you "dump" it on the floured surface, pull it into an oblong shape - nothing perfect. You do not want to "form" it into a loaf, ciabatta is not a perfect bread.
Place the rather loose, oblong mess of dough on a baking sheet lined with a silicone liner or lightly greased. Cut a few shallow slashes in the top of the bread.
Preheat your oven to 375 degrees F, and bake your bread for 35-40 minutes until browned. Bread will sound hollow when tapped.
Remove and allow to cool.
Calories: 822kcal | Carbohydrates: 124g | Protein: 65g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 106mg | Sodium: 408mg | Potassium: 350mg | Fiber: 4g | Sugar: 9g | Vitamin A: 245IU | Calcium: 215mg | Iron: 11mg