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Ciabatta Classica - Pita Bread
Prep Time : 00h 13
Cooking Time : 00h 35
2 Pita Bread
Preparation Time: 13 – 20 minutes
Proofing and Resting Time: 100 – 120 minutes
Baking Time: 35 – 40 minutes
Outcome: 2 Pita Bread
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 38 g Ciabatta Classica
- 154 g Wheat flour (Type 550)
- 8 g Yoghurt
- 4 g Olive oil
- 2 g Instant yeast
- 96 ml Water, approx.
Method
- Mix all Ingredients with a spiral mixer for 4 minutes slow and 4 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 60 minutes.
- Scale the dough into 150 g pieces and mould the dough in round shape.
- Cover the dough and start the intermediate proof for 30 minutes. We recommend using a wet kitchen towel to cover the dough.
- Form into a Pita shape and place onto greased baking trays.
- Allow the dough to final proof for 15 - 20 minutes at ambient temperature, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough.
- The oven should have a temperature of 240°C when you put the Pita bread in then decreasing to 220°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a slight steaming effect for a nice crust.
- Bake the Pita bread for 8 - 10 minutes.