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Title: Ciabatta
Categories: Bread Bean Blank
Yield: 1 Servings
| Ciabatta |
MIXING METHOD; Straight dough Preferment Flour, hi gluten 3 lb water 2lb salt 1 oz yeast,fresh 1 oz Mix until ingredients form a dough and ferment for 3 hours or retard in walk-in overnight. Final dough flour. bread 10 lbs water 6lb 8 oz salt 3 1/4 oz yeast, fresh 3 1/4 oz ascorbic acid (Vitamin C powder) 1 pinch pre-ferment 5 lbs 2 oz Method: 1. in 20 qt mixing bowl mix together all ingredients. 2. Using dough hook mix on 2nd speed for 7 minutes. The final dough will be slack 3. cover dough and let rest 1 1/2 hrs 4 Preheat oven to 425 f. 5. scale dough 1lb to 1. 5 lb as desired. DO NOT ROUND UP. Bench rest dough on cornmeal for 10 min. 6. Shape dough roughly oval like a worn out old slipper. Transfer to peels or sheet pans heavily dusted with cornmeal. 7. Proof to 3/4 (heat 95f, humidity 85%) 8. Brush with olive oil, lightly dimple, Bake I've use this formula very successfully for both cibata and savory focaccia
Posted to MM-Recipes Digest V4 #7 by Bill Spalding Recipe by: Tim Brown
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