Recipes

Ciabatta - Bassinage

Ingredients

Weight/
Volume
Ingredients
STAGE 1 (SOUR DOUGH)
3,000 g Laucke Wallaby Bakers Flour
60 g Salt
60 g Yeast, compressed
1,800 g Water (25°C)
STAGE 2
1,600 g Laucke Wallaby Bakers Flour
32 g Salt
80 g Yeast, compressed
1,800 g Water
STAGE 3
250 g Olive Oil

Method

  1. Stage 1

  2. Mix dough to “development stage” cover and refrigerate for 24 hours.

  3. Stage 2

  4. Add stage 1 to stage 2 in a mixing bowl.

  5. Using a cake beater, mix dough on slow speed until all ingredients are combined.

  6. Continue to mix on speed 2, until full development.

  7. Continue to mix until dough has over developed, and appears soft and sticky.

  8. Stage 3

  9. Using speed 1, add olive oil slowly, and mix until all the olive oil has been fully mixed through the dough.

  10. Place dough into well-floured boxes (sides approximately 10 cm high).

  11. Rest for a further 2 hours.

  12. Turn onto a well-floured bench, and cut into rectangle shapes.

  13. Place onto oven setters or baking trays, and prove for a further 15 – 20 minutes.

  14. Pull slightly and place into oven.

  15. Baking temperature 220°C for 20 - 25 minutes.

     

  • Sourdough Breads
  • Bake for 20 - 25 minutes
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