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LAmourette - Ciabatta
Prep Time : 00h 14
Cooking Time : 00h 18
7 Ciabatta
Preparation Time: 14 – 16 minutes
Proofing and Resting Time: 80 – 90 minutes
Baking Time: 18 – 25 minutes
Outcome: 7 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 56 g L’Amourette
- 500 g Wheat flour (Type 550)
- 28 g Instant yeast
- 6 g Olive oil
- 461 ml Water, approx. (add in 2-3 steps)
Method
- Mix L’Amourette, wheat flour, instant yeast and salt with 350 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, 111 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 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.