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CIABATTA
Prep/Cooking Time: Longer Than 120 Minutes
Printable VersionIngredients
- 1.5 Kilo Italian flour
- 1.5 Kilo Strong flour
- 2 kilo French flour
- 500g Malto
- 50g Commercial yeast
- 120g Salt
- 1 Kilo Ferment
- Water 2ltr +
Instructions
- Place the flours together in the mixer
- Add to the bowl the malto and yeast
- Add the water and turn to mix on low
- Mix for 8 minutes
- After 8 minutes add to the bowl the ferment
- Mix for a further 2 minutes
- Add to the bowl the salt and mix on high for 45 seconds
Leave to rest covered on a floured table for and hour
After resting portion and shape the dough
Leave to prove for an hour or until the dough is raised
Cook
