Ciabatta

Recipe: Ciabatta

Day One - Biga or Mother Dough - 9 am

	kg grm % Prestige Flour 2 .000 100 Water 1 .200 56 Honey - .80 4 Compressed Yeast - .5 25

Method

Place all ingredients into spiral mixer and mix for 2 mins slow, 2 mins fast.

Remove from mixer and place in a bucket or plastic container with lid approx 5 times the size of the dough. Leave at room temperature for 24 hours

Day Two - The Dough - 9 am

	kg grm % Prestige Flour 5 .000 100 Biga or Mother Dough from Day One 1 .000 20 Compressed Yeast - .100 2 Salt - .100 2 Olive Oil - .350 7 *Water first addition-litres 2 .900 58 *Water second addition-litres - .700 12

Finished Dough temperature 27ºC

Place all ingredients except second addition water in spiral mixer and mix 2 mins slow 4 to 6 mins fast or until 3/4 fully developed. Then slowly add second addition water to dough trickling from middle of dough over 2 mins and continue mixing until fully developed, use stretch test.

Allow dough to bulk ferment for three hours in a well greased plastic container, knock back every hour.

Scaleing: Place dough on a well floured bench and scale to required shapes and sizes

Prove: on trays in rack covered by plastic to create a draught free environment. Dependent on room temperature prove time will be 2 to 4 hours.

Baking: Pre steam oven and bake at 210º for approx 20 min then pull vent and turn oven down to 180ºC and continue baking for 20 mins.