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Maize Max - Ciabatta
Prep Time : 00h 10
Cooking Time : 00h 20
7 Ciabattas
Preparation Time: 10 minutes
Proofing and Resting Time: 75 minutes
Baking Time: 20 minutes
Outcome: 7 Ciabattas
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g Maize Max
- 750 g Wheat flour (Type 550)
- 40 g Olive oil
- 10 g Salt
- 11 g Instant yeast
- 800 ml Water, cold (add in two steps)
Method
- Mix Maize max, 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. 24°C - 25°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 mixed, place the dough into well-oiled rectangle container covered with a kitchen towel or plastic foil.
- Start the bulk fermentation for 60 minutes, the dough should rise nearly double in volume.
- Carefully turn over the container on a well dusted table and dust the surface of the dough.
- Scale the dough into 240 g and mould into rectangles. Place onto greased baking trays.
- Allow the dough to final proof for 15 - 20 minutes, we recommend covering the Ciabattas with a plastic foil or cling film to keep the moisture in the dough.
- 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.
- After approximately 5 minutes of baking please decrease the temperature to 200°C and bake for 20 - 25 minutes.