Recipes

Italian Style Ciabatta

Ingredients

Weight/
Volume
Ingredients
PRE FERMENT - SPONGE
2,737 g Laucke Wallaby Flour
1,780 g Water at 21°C
5 g Dry yeast
3 g Salt
FINAL DOUGH
1,508 g Laucke Wallaby Flour
85 g Salt
15 g Dried Yeast
1,150 g Water
4,525 g Pre Ferment – Sponge
90 g Olive Oil

Method

  1. Pre Ferment – Sponge

  2. Add water to mixer.

  3. Add yeast, flour and salt.

  4. Mix on low speed for 3 minutes.

  5. Rest for 15 hours at 21°C.

  6. Final Dough

  7. Add water to mixer.

  8. Place sponge, flour, yeast, then salt in the mixer.

  9. Mix for 3 minutes on low speed, then 10 minutes on medium speed. (Bassinage optional).

  10. Place the Ciabatta Dough into a lightly oiled rectangular tub.

  11. Shape the dough into a pillow.

  12. Rest for 30 minutes.

  13. Lift and Fold.

  14. Rest for 30 minutes.

  15. Lift and Fold.

  16. Divide and dry proof for 60 minutes.

  17. Bake at 220°C for 40 minutes.

  • Specialty Breads
  • Bake for 40 minutes
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