Ingredients
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to Add/Remove item to your Shopping List- 10 kg 22 lbs 1 oz kg Carr's Strong Flour 16kg
- 0.15 kg 0 lbs 5 oz kg AB Mauri Pinnacle Baker's Yeast
- 0.2 kg 0 lbs 7 oz kg Salt
- 7.1 L 29.82 cups Water
- 0.215 L 0.903 cups Pure Olive Oil
Ciabatta Bread
Method
Mix on a spiral mixer for 2 minutes 1st speed, 6 minutes 2nd speed
Add olive oil during last few seconds of mixing. (This helps to produce the irregular open structure)
Dough will be very soft.
Bulk fermentation for 3 hours at 27°C.
Scale at 370g, shape lightly by hand (do not mould too much or the open structure will be lost).
Prove for 40 minutes at 21°C.
Bake for 20 minutes at 244°C/470°F.
