Recipes

Traditional Italian Ciabatta Recipe

Ingredients

Weight/
Volume
Ingredients
POOLISH
150 g Laucke Mulgara Flour 1 cup
1 g Yeast, dry ⅓ tsp
150 g Water ⅔ cup
FINAL DOUGH
300 g Laucke Mulgara Flour 2 cups
301 g Poolish Pre Ferment 1⅔ cups
9 g Sea Salt 1½ tsp
9 g Olive Oil 2 tsp
2 g Yeast, dry ⅔ tsp
220 g Water Stage 1 ⅞ cup
75 g Water Stage 2 5 tbsp

Method

  1. Poolish

  2. Mix by hand until smooth, and ferment for 6 to 8 hours @ 22°C – 24°C, Poolish may be refrigerated if required after 6 hours, and used over the next 36 hours if required, so as to fit any schedule.

  3. Final Dough

  4. Mixing Stage 1: Place all ingredients into mixing bowl; however only add 220 ml of water. Mix on low speed for 4 minutes, then mix on medium speed for 4 minutes.

  5. Mixing Stage 2: Add the remaining 75 ml of water. Mix for 4 minutes on low speed, then 4 minutes on medium speed. Note:At this point the dough will be very slack and sticky but should have a smooth, shiny appearance.

  6. Place the dough into an oiled bowl for 45 minutes, then fold. (3 fold like Puff Pastry)

  7. Rest a further 45 minutes and fold again.

  8. Rest a further 45 minutes and fold again. (3 fold like Puff Pastry)

  9. Rest for 30 minutes, then tip onto floured surface and divide into two equal pieces.

  10. Place onto heavily floured silicon parchment lined tray for final proof.

  11. Final Proof 45 minutes - 1 hour (covered).

  12. Pick up dough and stretch while placing onto silicon parchment ready for oven.

  13. Place onto pre heated oven stone with silicon parchment under dough.

  14. Bake at 220°C (no fan) with steam for 15 minutes then turn oven down to 190°C for 40 minutes.

  • Yeast Bread
  • Bake for 40 minutes
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