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