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Ciabatta Classica - Ciabatta

Prep Time : 00h 14

Cooking Time : 00h 26

4 Ciabattas

Time to get your olive oil ready for some serious dipping! Bring the Italian experience into your home with our Ciabatta Classic Bread Mix, a one-step solution to creating a rustic loaf of aromatic vegan bread. All you have to do is mix 20% of Ciabatta Classica with 80% wheat flour to your bread mixture for a delightfully light and airy texture.

Preparation time: 10 - 15 minutes

Proofing and Resting Time: 70 - 80 minutes

Baking Time: 23 - 26 minutes

Outcome: 4 Ciabatta

Tools needed: Mixer including bowl, Kitchen scale and 3 ice cubes

Ingredients

100 g Ciabatta Classica
400 g German bread flour (Type 550)
15 g Olive oil
11 g Instant yeast
390 ml Water, approx.

Method

Mix Ciabatta classica, bread flour and instant yeast with 330 ml of the water for 10 - 15 minutes on a slow to medium speed, we recommend using iced water to keep the dough temperature at max. 27°C.
Add the rest of the water, 60 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the 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 115 - 120 g and mould into rectangles. Place onto greased baking trays.
Allow the dough to final proof for 10 - 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 texture.
After approximately 5 minutes of baking please decrease the temperature to 170°C and bake for 23 - 26 minutes.