Italian Style Ciabatta with 300% Pre Ferment
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
Pre Ferment – Sponge
Add water to mixer.
Add yeast, flour and salt.
Mix on low speed for 3 minutes.
Rest for 15 hours at 21°C.
Final Dough
Add water to mixer.
Place sponge, flour, yeast, then salt in the mixer.
Mix for 3 minutes on low speed, then 10 minutes on medium speed. (Bassinage optional)
Place the Ciabatta Dough into a lightly oiled rectangular tub.
Shape the dough into a pillow.
Rest for 30 minutes.
Lift and Fold.
Rest for 30 minutes.
Lift and Fold.
Divide and dry proof for 60 minutes.
Bake at 220°C for 40 minutes.
