Ciabatta

Ingredients

Units %
Dough
Complete Ciabatta 12,500g 0
NCP Wet Yeast 0,250g 0
1st Part Water 7,750g 0
2nd Part Water 3,625g 0
Dough total 0

Working Method

Part 1
  1. Place ingredients into bowl and add the 1st Part water over 2 minutes on slow speed.
  2. Then mix for 15 minutes on medium speed adding the 2nd Part water slowly over the last 10 minutes.
  3. Olives can be added on slow speed until fully incorporated into the dough.
  4. Transfer mixed dough into a lightly oiled bucket. (olive oil)
  5. Cover and allow dough to rest for 90 minutes. Folding twice during resting.
  6. Carefully turn dough out onto a table dusted with sifted maize meal.
  7. Cut dough into rectangular shapes and place onto pans, dusted with maize meal.
  8. Prove outside prover for 50 minutes.
  9. Bake at 230° C with lots of steam, reducing oven temperature to 200° C for ± 20 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level: