Recipes

Spelt Ciabatta

Ingredients

Weight/
Volume
Ingredients
PRE FERMENT - BIGA
2,800 g Laucke Spelt Flour
1,400 g Water at 21°C
6 g Yeast, dry
FINAL DOUGH
400 g Laucke Spelt Flour
150 g Laucke Spelt Wholemeal Flour
67 g Salt
5 g Diastatic Barley Malt
10 g Yeast, Dry
600 g Water at 30°C
4,206 g Pre Ferment – Biga
100 g Olive Oil
300 g Water 30°C

Method

  1. Pre Ferment – Biga

  2. Add water to mixer.

  3. Add yeast and flour.

  4. Mix for 3 minutes on low speed.

  5. Rest for 15 hours at 21°C.

  6. Final Dough

  7. Add 600 g of water to mixer.

  8. Add Biga to the mixer.

  9. Place in Flour, Malt, Yeast, then Salt.

  10. Mix on low speed for 3 minutes, then medium speed for 5 minutes.

  11. Add Olive Oil and the last 300 g of water on low speed for 3 minutes, then medium speed for 2 minutes.

  12. Place the Ciabatta dough into a lightly oiled rectangular tub.

  13. Shape the dough into a pillow and rest for 30 minutes.

  14. Lift and Fold.

  15. Rest for 30 minutes.

  16. Lift and Fold.

  17. Rest for 30 minutes.

  18. Lift and Fold.

  19. Rest for 30 minutes.

  20. Bake at 210°C for 35 to 40 minutes.

  • Specialty Breads
  • Bake for 35 - 40 minutes
HOME BAKER RECIPE

PROFESSIONAL BAKER RECIPE

PRINT RECIPE BACK TO RECIPE LIST
Are you sure you want to print? Print Cancel