Cibatta Bread

We like Cibatta bread. It has texture and it is chewy. I have not bought a sandwich loaf of bread on purpose for about 2 years. HEB (our local grocery chain) has a wonderful bakery where you can purchase different types of artisan breads. But with the addition of the KitchenAid Stand Mixer to our arsenal we have been making all our own bread. As I flipped through our new copy of The Stand Mixer Bible, Second Edition, Meredith Deeds and Carla Snyder, Robert Rose, Inc., 2008, I found a recipe for Cibatta! WOW!!! Just had to try it.

The first mistake we made was putting the yeast and warm water into the COLD mixer bowl. The cold metal bowl dropped the temperature of the water too low for the yeast. We started over by warming the metal mixer bowl with warm water prior to adding the yeast and 1/2 cup of water.

The second mistake I made was I used 1 cup of water instead of 1/2 cup of water. After adding the 6 cups of flour and mixing the dough I had batter. I realized what I had done and added 1 cup of flour. Still too much like batter. I added a 2nd cup. In hind sight I should have added one more. After our bread rose in loaf form it was still flatter than what it should have been. But it still taste great!

We don't have oven tiles so we used a Pampered Chef pizza stone and a Pampered Chef stone jellyroll pan.

We have a built in microwave over the range. When we turn the light on underneath it and tape the door just open so the interior light stays on it makes the perfect draft free warm place to rise our bread dough.

Cibatta Bread

Cibatta dough is the stickiest dough ever, but don't let that scare you. Just use lots of flour when handling it. The results are definitely worth it.

2 tsp active dry yeast

1/2 cup warm water (100 degrees F)

6 cups unbleached all-purpose flour

1 tbsp salt

2 1/2 cups cool water

1. In the mixer bowl, stir together yeast and water. Let stand until yeast begins to form, about 5 minutes. Add flour, salt and cold water. Attach the flat beater and mixer bowl to the mixer. Set to Stir and mix until a dough forms.

2. Remove the flat beater and attach the dough hook. Set to Speed 2 and knead until dough is stretchy, about 8 minutes. Remove the mixer bowl and cover with a plastic wrap. Let dough rise in a war, draft free place until tripled in bulk, about 4 hours.

3. Turn dough out onto a generously floured work surface. Using a pastry knife or a metal dough knife, fold dough into thirds, much as you would fold a business letter. Flour the top and pat down down. Cover with a towel and let stand for about 20 minutes. (This process tightens the dough so the loaves will have a nice shape.) Dip the metal pastry scraper into cool water and cut dough crosswise into 4 loaves.

4. Cut 4 sheets of parchment paper into pieces 3 inches larger on all sides than the loaves. Liberally flour dough, place on parchment paper and cover with towels. Let rise until doubled in bulk, about 2 hours. Meanwhile, place oven rack in the middle position, line with clay oven tiles and preheat oven to 450 degrees F.

5. Carefully slide 2 of the loaves, with parchment paper, onto baking sheet. Place baking sheet on the hot tiles and remove it much as a magician would pull a tablecloth from a set table, leaving the parchment paper and loaves on the tiles. Make sure the loaves do not touch and have enough room to expand. Spray loaves and the inside of the oven with water. Shut the door quickly. Spray again 3 times, at 2 minute intervals. Bake for 25-30 minutes, or until loaves reach an internal temperature of 200 degrees F. Let cool completely on wire racks. Repeat with the remaining loaves.

The Cookbook Ordeal!

We have been married now for two weeks. We received several gift cards to our favorite home store whose initials are BBB. So with our 20% off coupon we headed for the appliance section. First on the list of kitchen must haves for our kitchen was a KitchenAid stand mixer in chrome to match our appliances and our Caphalon Contemporary Nonstick cookware. We debated between the home model and the professional model and in the end opted for the home model since we were not planning on doing anything industrial or commercial.



The KitchenAid came with a small cookbook and owner's manual. Not very think and only 1/3 of it was in English so I surfed the net looking for a cookbook just for stand mixers. There isn't a lot to choose from. I think I found three total. Two books were from the same author and the second of the two was a Second Edition that just came out September 2008. What timing! The Mixer Bible Second Edition by Meridith Deeds and Carla Snyder, Robert Rose Inc., 2008 was my pick. However, the latest and greatest books are most often difficult to get your hands on. Checking the local Borders and Barnes and Noble I found 1 book in San Antonio, Texas. I put it on hold and picked it up a few hours later.



Now I love to collect books and it is my opinion that a book that costs $27.95 should be a hardback or spiral bound. WRONG. It is a soft cover glue spine.


After thumbing through the book for a few days I decided to have the spine cut off, drilled and spiral bound so it would stay open to the page when I was cooking out of it. I dropped it off at Kinko, explained what I wanted done and was promised it would be ready in 24 hours.

The next day on the way home from work I stopped to pick it up. First they couldn't find it. Second they wanted me to pay before I looked over the work. I refused and looked at the book. The spiral was too small and caused the book to bulge. Once color photo page was drilled along the edge and was no longer secured in the spiral, and the last drill hole at the bottom of all the pages was only half there causing the little pieces to catch up and fold on each other. THEY RUINED MY HARD TO GET $27.95 BOOK!!!!!


I expressed my dissatisfaction with the quality of work and they have agreed to replace the book. Of course I had purchased the only copy in town and had to order it online. My cousin has given me the name of a mom and pop shop who will rebind my book with care.


About The Mixer Bible


The book is excellent. The format and information are easy to follow and understand. There is a huge selection of recipes that include recipes for the standard attachments that come with most mixers and the sold separately attachments. (When we purchased our mixer we mailed in for the free ice cream maker attachment.) There are few pictures in the book and while the pictures are wonderful to look at they are located in sections a few pages at a time and not scattered throughout the book near the recipe depicted. I personally prefer cookbooks with lots of color photos with instructional photos, guess that is why I like these blogs so much. Since stand mixers are not all the same brand and are not all set up with the same speed controls this book explains the difference and how to calibrate the recipes to your machine. As a note - the recipes are set up for the KitchenAid mixer. But if you have another brand it is still a very usable book.