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Saffron Ciabatta
Preparation info
- makes one
20
cm loaf - Difficulty
Medium
Appears in
Published 2012
I first developed this recipe when teaching a cookery course in Andalusia, where saffron is more widely used than in Italy, home of the ciabatta.
Ingredients
Method
Infuse the saffron in a little of the water. Briefly spin the flour and yeast together with the dough-blade attachment of the food-processor. Then, with the motor on, add the oil, salt and enough water, including all the saffron water, to make a firm batter or loose dough. The texture is right when it is sticky but not wet, and adheres to itself rather than your hands. Process for a minute, scr