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Ciabatta Classica - Italian Pane
Prep Time : 00h 14
Cooking Time : 00h 40
1 Italian Pane
Preparation Time: 9 minutes
Proofing and Resting Time: 75 minutes
Baking Time: 35 minutes
Outcome: 1 Loaves
Tools needed: Mixer including bowl, Kitchen scale, baking tin and 3 ice cubes
Ingredients
- 50 g Ciabatta Classica
- 200 g German bread flour (Type 550)
- 15 g Olive oil
- 11 g Instant yeast
- 185 ml Water, approx.
Method
- Mix all Ingredients for 6 minutes slow and 3 minutes fast, we recommend using cold water to keep the dough temperature at max. 27° C
- Cover the bowl and start the bulk fermentation for 30 minutes. The dough should raise 1/3 in volume
- After bulk fermentation, scale the dough into 455 - 460 g pieces
- Mould the dough in your preferred shape, we recommend round, place into floured proofing baskets with the seam facing up
- Allow the dough to final proof for 45 - 55 minutes, we recommend covering the baking tray with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it’s ready to bake
- Turn out the dough pieces onto a greased baking tray. Sprinkle the tops of the dough pieces with flour
- The oven should have a temperature of 190°C when you put the loaves in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust
- After approximately 5 minutes of baking decrease the temperature to 160°C and bake the loaves for 35 - 40 minutes