Method

1. Mix Ciabatta classica, bread flour and instant yeast with 330 ml of the water for 10 - 15 minutes on a slow to medium speed, we recommend using iced water to keep the dough temperature at max. 27°C.
2. Add the rest of the water, 60 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the oil and mix for a further 1 minutes slow and 1 minutes fast.
3. Once mixed, place the dough into well-oiled rectangle container covered with a kitchen towel or plastic foil.
4. Start the bulk fermentation for 60 minutes, the dough should rise nearly double in volume.
5. Carefully turn over the container on a well dusted table and dust the surface of the dough.
6. Scale the dough into 115 - 120 g and mould into rectangles. Place onto greased baking trays.
7. Allow the dough to final proof for 10 - 20 minutes, we recommend covering the Ciabattas with a plastic foil or cling film to keep the moisture in the dough.
8. The oven should have a temperature of 230°C when you put the Ciabattas in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust texture.
9. After approximately 5 minutes of baking please decrease the temperature to 170°C and bake for 23 - 26 minutes.