These classic Italian country style loaves are filled with asymmetrical holes and are easy to bake at home. Make a few superb crunchy sandwiches by cutting the Ciabatta lengthwise and lightly toast the bread before applying the spreads of your choice such as tomato, Mozzarella cheese and basil.
375 g water
560 g white bread flour
2 tsp instant yeast
1½ tsp salt
Method
Place water, 320 grams of the flour and 1 tsp instant dried yeast in a bowl. Mix until combined, cover with food wrap and leave at room temperature overnight (8 to 15 hours). Add the remaining flour, yeast and salt and mix until the gluten starts to strengthen. This dough is will be very sticky, continue mixing to fully develop the gluten approx. 4 minutes. Place the dough on a floured table and sprinkle with flour on top. Cover with a towel and allow proofing for approx. 90 minutes. Cut the dough in two long pieces approx. 10 x 30 centimeters. Place them next to each other without deflating on a baking paper lined baking tray. Prove covered for approx. 15 minutes while heating the oven. Preheat the oven to 220°C normal bake (fan forced) 200°C. Place the tray in the middle of the oven and bake for approx. 25 minutes. Allow cooling for at least 15 minutes before slicing.
Note: If you are using a baking stone be sure to place it in the preheating oven and slide the paper with the dough over on the hot stone.
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