Milk Ciabatta

Ciabatta al latte has a softer texture than plain Ciabatta and is made containing milk instead of some of the water. This special technique of mixing is defined as a double mix using all the ingredients with the exclusion of the extra yeast and liquid. The ingredients are mixed in a machine called the first mix. In the second mix the yeast and the remaining liquid are added. The second mixing time is identical to the first. This technique guarantees a greater development of gluten.

Ingredients make 2 loaves

Starter

1 tsp instant dried yeast (3g)

220 ml water

500 g white bread flour

Dissolve the yeast in water and allow it to stand for approximately 5-10 minutes. Stir in the flour and mix until all the ingredients are blended well. Cover the starter and allow it to remain at room temperature for 10 to 20 hours.

Early mix

165 g milk

12 g salt

Place the starter, milk and salt in the bowl of the electric mixer and mix on 1 speed for 3 minutes, then mix on second speed for 5 minutes.

Second mix

1½ tsp instant dried yeast (5g)

60 ml milk

Dissolve the yeast in milk and allow it to stand for approximately 5 -10 minutes. Add this liquid to the early mix and mix in the machine on first speed for 3 minutes and the second speed for 5 minutes. Place the dough in a lightly floured bowl and allow proofing at room temperature for approximately 40 minutes. Place the risen dough onto a flour dusted work surface and cut into two 10 x 30 cm long pieces. Dust a cotton towel or a proofing board with flour and transfer each portion of dough to the floured towel. Cover with a cotton towel and allow proofing for approx. 90 minutes. Place a baking stone in a preheated oven on 220°C normal bake (fan forced) 200°C. Place the dough pieces next to each other without deflating on a baking paper lined baking tray. Slide the baking paper onto the hot baking stone and bake for approx. 25 minutes. Allow cooling for at least 15 minutes before slicing.

Note: You can add 1 tsp of malt or 2 tsp caster sugar to the final mix, which will deliver a darker crust and sweeter crumb.