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Ciabatta Classica - Spinach Bread
Prep Time : 00h 10
Cooking Time : 00h 08
3 Bread
Preparation Time: 10 – 12 minutes
Proofing and Resting Time: 60 – 70 minutes
Baking Time: 8 – 10 minutes
Outcome: 3 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 100 g Ciabatta - Classica
- 364 g Wheat flour (Type 550)
- 182 g Spinach, blanched, squeezed, chopped
- 14 g Olive oil
- 5 g Instant yeast
- 250 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 4 minutes slow and 7 minutes fast. We recommend using cold water to keep the dough temperature at max. 26°C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
- Scale the dough into 300 g pieces, cover and start the intermediate proof for 15 minutes.
- Mould the dough in your preferred shape. We recommend long and oval shape.
- Allow the dough to final proof for 45 - 50 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.
- Score the tops of the dough pieces to stop the crust cracking. We recommend three shorts score across the middle.
- The oven should have a temperature of 235°C when you put the loaves in then decreasing to 220°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the loaves for 25 - 30 minutes.