The Cress Garden: The Local Organic Farm For Cress Restaurant, DeLand, FL

some images courtesy of planted earth vegetables

Our passion for sharing great food and hospitality naturally means that we are happy to have you receive an insider's view into the preparation of our food and service. Along these lines, we are happy to periodically share recipes from the cress menu as well as others that we think exemplify great use of seasonal ingredients.

Item

Recipe

Aubergine Korma

Lamb Mousaka

Ciabatta Bread

ciabatta

Chef's Comments: I learnt to first make breads in culinary school and having never baked before, it was a truly exhilarating experience. Ciabata makes a great sandwich bread. Store it in a dry environment.

CIABATTA BREAD

SERVINGS: Makes 2 Loaves
INGREDIENTS

Sponge

Water	1 lb, 1 oz
Yeast, Active Dry or Yeast, Fresh	0.5 oz or 1.0 oz
Bread Flour	1 lb
Virgin Olive Oil	6 oz

Dough

Salt	0.5 oz
Bread Flour	8 oz

Total Weight: 3 lb

PROCEDURE

Mixing (Sponge Method)

1. Dissolve yeast in warm water (not to exceed 105 F).

2. Add yeast to the flour. Add Oil. Mix to form a soft smooth dough.

3. Cover and leave at room temperature until dough doubles in size. It is best to leave it overnight. Several hours during the day does the trick as well.

4. Stir down and add the rest of the ingredients for the dough. Beat for a few minutes without working the dough too much

Fermentation
Cover and allow to ferment at room temperature until the dough doubles in size.

Makeup and Baking
1. Lightly oil sheet pans. Handling the dough as little as possible, portion the dough into 2 equal parts.

2. Shape very lightly into ovals or rectangles on the oiled pans. Note: The dough will be very sticky

3. Dust tops with extra flour and allow the dough to proof a room temperature until it doubles and the dough starts to crack slightly.

4. Bake at 425 F for about 30 minutes, until golden (times may vary based on oven calibration). Cool on a wire rack.