Last week, we crafted an Irish breakfast pizza, using Guinness beer dough. It was pretty outstanding.
I had put aside some of the leftover dough from the original Guinness batch and revisited it this weekend. I was going to make Ciabatta. There would be minimal work involved, all I would need to do is heat up the oven and stretch my dough. I use the same technique quite often with traditional pizza dough. My standard pizza dough is 250 Grams, I like to use about 400 Grams when stretching a Ciabatta loaf. I lower the temperature to around 400 F and bake the dough for 25-30 minutes. It makes for an excellent sandwich bread or just a slice which I can top with my favorite spreads. The Ciabatta always comes out looking beautiful, and the Baking Steel helps form a crispy crust.
Guinness Pizza Dough
adapted by Jim Lahey's no knead pizza dough
500 Grams bread flour
16 grams fine sea salt
1 gram active dry yeast
1 Guinness Beer or 350 Grams
1. Using your scale, pour 500 grams (3 3/4 cups) of flour into your mixing bowl.
2. Next, add 1 gram (1/4 teaspoon) of active dry yeast
3. Pour in 16 grams (2 teaspoons) of fine sea salt.
5. Whisk all of the dry ingredients together in your mixing bowl.
6. Pour in 350 grams (1 1/2 cups) of Guinness.
7. With either a wooden spoon or your hands, blend all of the ingredients together. Once the ingredients have bonded, move to a clean bowl and cover with a kitchen towel or plastic wrap. Wet your towel beforehand and ring out all of the water so that it is slightly damp. This will help prevent the top of your dough from drying out.
8. Let the dough sit at room temperature for 18 hours, it will have at least doubled in volume. Tiny little air bubbles should be evident.
9.Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
You are all done. It really is that simple.
1. Preheat your oven at 400 F with the Baking Steel on the top rack.
2. I like to use about 400 Grams for each loaf. Let sit at room temperature for about an hour. Lightly flour your hands and stretch dough from both sides and gently pull apart to form a cylinder.
3. Place on parchment and bake for 25-30 minutes. Give it a knock from the bottom and listen for a hollow sound. Remove and cool on rack until room temperature.
4. slice, top and serve.