Ciabatta Mix 4 x 1kg Carton

This specialty mix has been specifically created to produce flavoursome Ciabatta (Italian pronunciation:[t/a'ba:ta], literally slipper bread). Traditional Ciabatta was made out of all the dough that was left over from the days production, therefore very well fermented, it was then basically cut into lumps which were placed straight in the oven. This produced a slightly irregular shape with signs of stretching and sagging but with a hard crust, very open (holey) texture, and enormous flavour.

Laucke Ciabatta mix has all the characteristics of that traditional Italian style bread, crisp crust and a resilient, moist, and very open crumb. It is ideal for serving as Panini, Bruschetta, Garlic Bread or with oil, cheese and dips.

The no knead instructions provided ensure it can be easily produced by even the novice baker. This method uses the traditional processes associated with yeast, temperature and time to modify the protein and produce the flavour and texture that are associated with true Ciabatta. A quick result will make encouragingly nice bread but generally without the full degree of flavour and texture otherwise available. With a little practice, you will be pleasantly surprised by your ability to reproduce this traditional product and your family and friends will not believe you made it!

Bread dough can be prepared in your bread machine, in a dough mixer or by hand.

USING A DOMESTIC MIXER WITH DOUGH ATTACHMENTS OR BREAD MACHINE:

1. Place 500 g Ciabatta Mix, 4 g yeast (1 sachet, provided) and 360 ml of lukewarm water in the mixing bowl. 
2. With a domestic Mixer, mix for 10 minutes on low speed, then for another 10 minutes on medium speed; or
    With a Bread Machine, mix using the dough/pizza cycle.
3. Transfer dough into lightly oiled container, cover for 1 hour. 
4. Gently divide into your required number of pieces, 1 for extra large Ciabatta, 2 for large, 4 for medium, 8 for small Ciabatta.
5.  Grasping the ends of the dough piece with each hand, gently stretch out into the desired shape and thickness. You will need to dust with flour or mix.
6. Carefully place each piece onto a well floured cloth and cover for a further 35 minutes. 
7. Gently place onto an oven tray or pizza stone and bake in a pre-heated 230 °C oven for 15 - 25 minutes.
    

PREPARING THE DOUGH WITHOUT USING A MIXER OR BREAD MACHINE:

This very sticky dough doesn’t require kneading.

1. Place all ingredients (as with machine mixing point 1 above) into a mixing bowl and using a sturdy spoon or spatula briskly stir into a smooth dough/paste. 
2. Leave the mixing tool in the bowl and cover it all for one hour. 
3. Uncover and mix again for about 4 – 5 minutes and then remove the mixing tool whilst scraping any adhering dough back into the bowl. 
4. Cover again for a further 60 minutes
5. Revert to the instructions from machine mixing point 4 above.
   
   

Tips for a Perfect Result 

This dough is supposed to be quite ‘wet’ and ‘sticky’ – use plenty of dusting flour.

Ensure that the dough remains warm and the skin does not dry out.

Take care not to de-gas the dough during handling.

Shaping the dough is very important – the ends of the dough piece must be lifted using 4 fingers, grasped, and gently stretched out so that the resultant bread will be about 60 mm thick.

For increased flavour and appearance, Rock or Sea salt crystals may be sprinkled on to the final dough piece before baking. 

Baking on a pizza stone will give best results. 

If in consultation with our customer service team it is determined that a product is not fit for purpose or is damaged in a way that renders it unsafe or unsuitable for consumption then Laucke will work with that customer to ensure they get a replacement product. Any consumer using product purchased from any retail outlet is encouraged to retain their proof of purchase until the product is consumed. If a problem is likely to have occurred whilst the product was in the care of the retailer the product will need to be returned to that retailer for refund or replacement depending upon the policy of the store. Being a food item that is very attractive to a number of different insects it is not uncommon to find some insect activity in products that insects have had an opportunity to drop onto during any stage of the distribution. Refrigeration or freezing will halt insect activity but some evidnce of the activity by way of photograph or returned sample will be required to confirm infestation to allow the replacement process to be followed. The breeding cycle of most insects in ideal conditions is about 20 - 30 days so we can estimate the point of entry by assessing the numbers and amount of incidental matter such as webbing and larvae.