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Avena Vital - Ciabatta
Prep Time : 00h 14
Cooking Time : 00h 18
12 Ciabatta
Preparation Time: 14 – 16 minutes
Proofing and Resting Time: 80 – 90 minutes
Baking Time: 18 - 25 minutes
Outcome: 12 Ciabattas
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g Avena Vital
- 750 g German wheat flour, Type 550
- 40 g Olive oil
- 11 g Salt
- 10 g Instant yeast
- 800 ml Water, cold
Method
- Mix avena vital, wheat flour, instant yeast and salt with 650 ml of the water. Use a spiral mixer for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
- Add the rest of the water, 150 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the olive oil and mix for a further 1 minutes slow and 1 minutes fast.
- Once all Ingredients mixed, transfer the dough into an oiled tray and start the bulk fermentation time for 50 - 60 minutes.
- After bulk fermentation turn the dough out onto a table dusted with flour.
- Dust the dough with flour and scale into 150 g pieces. Then place onto a baking tray. We recommend not to over work the dough in this step as you need to keep as much air in the dough as possible.
- Allow the dough to final proof at ambient temperature for up to 30 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- The oven should have a temperature of 220°C when you put the ciabattas in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the ciabattas for 18 - 25 minutes