Ciabatta

Ciabatta
Ingredients Kg Grams %
Flour (bakers) 2 000 50
Fiesta Corn Concentrate 2 000 50
Yeast 0 200 5
Water (approx) 2 720 68

 

Method:

  • Mix all for 4 minutes slow speed and 10 minutes fast speed using spiral mixer
  • Dough temperature: 26°C - 27°C
  • Bulk ferment for 60 minutes, in a greased rectangular bakers tray
  • Tip out onto floured bench and cut into 250g Ciabatta shapes.
  • Prove at ambient for 40 minutes
  • Bake temperature: 250°C
  • Bake time: 20-30 minutes              
  • Bake with steam for crusty product
  • (open damper for last 15 minutes)

 

Tips:

  • Decorate with Cheese, olives or fresh herbs.
  • These can be incorporated at the end of mixing at up to 20% on flour weight.
  • A high protein flour (14%) is essential for this recipe.