ciabatta

1 comment

1. 3rd bread type ive made now

   Poolish or pre-ferment:

   150g (1 cup) Strong bread flour (protein content 12% or higher)

   150g (0.65 cup) room temp water

   3g (3/4 tsp) instant dried yeast

   Mix and leave to ferment in the fridge for 12-18 hours

   Main dough:

   303g of poolish (pre fermented dough) from above recipe

   220g (Just under 1 cup) room temp water

   13.5g (a really good pinch) sea salt

   4g (3/4 tsp) instant dried yeast

   380g (2.6 cups) Strong bread flour (protein content 12% or higher)

   Mix dough to a shaggy mix and leave to rest for 30 minutes

   Knead as directed in video for 2 minutes – it doesn’t need to be smooth just make sure there are no lumps

   Cover and refrigerate for 12-18 hours

   Divide and shape:

   Take the dough from the fridge and divide into 4 equal piece (this will be approximately 220g each)

   Shape into balls and leave covered with a plastic bag at room temperature for about 20 minutes

   Shape ball into a short sausage as directed in the video, cover with a clean t-towel and rest

   Shape again into a longer sausage as directed in the video making sure to seal the dough well

   Roll into a baguette thats about 35-40cm long. Taper the ends. Cover with a clean t-towel

   Proof for 45 minutes – 1 hour (approximately, as this will be dependent on your kitchen temp)

   Score the baguettes and bake for 20-25 minutes.

   1st 10 mins tray of boiling water, also spray oven with water 250C then reduce to 230C

   Leave to cool for 10 mins