Our Recipes Ciabatta (indirect method)
Ciabatta (indirect method)
Ingredients for the filling/topping
2,5 litres cold water, 50gr malt paste, 220g salt
PLEASE NOTE: the water temperature, percentage of yeast and working time change according to the season - you need colder water, less yeast and shorter working time in hot periods, and vice versa for winter. Equally, if the dough seems "sloppy", reduce the amount of water by 500ml. This amount will be compensated for in subsequent phases. Step One: work the flour, yeast and cold water together lightly with the hook at speed 1 for 7 minutes, without forcing it. Once the dough is nice and hard, remove from the doughmaker and leave to rest in a washtub at lab temperatures for 18-22 hours, covered with a plastic sheet Step Two: Place the dough in the doughmaker along with 1/3 of the water and the malt, and start to work. Then add the rest of the water in two bouts, making sure that you add it when the mix is smooth and well-amalgamated. Add the salt five minutes before finishing the process. The dough should be dry, smooth and well-formed. Working dough temperature is 22-24°C. Leave to rest in the tub for 45 minutes. Upturn the tub out onto a floured work surface, and gently cut 500g pieces of the dough and flour well. Place directly onto a baking tray floured with semola flour, and leave to rise for 45-60 minutes. Turn the pieces over, and pull them out to the required length. Bake in a hot oven for 25-30 minutes, with the draught closed. Open the draught after 5-10 minute, and finish cooking at a lower temperature. Remove when nicely crunchy on top.
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