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ciabatta

Basic Ciabatta

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Ciabatta is an Italian white bread. It’s name is derived from the word ‘slipper’ as its shape reminded its creator of his wife’s shoe.

Categories: Baking, Breads
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Poolish

¾ C flour
100 ml water
1 g instant yeast

Final Dough

140 ml water
1 ¾ C (430 ml) strong bread flour
1 tsp (5 ml) salt
1 tsp (5 ml) instant yeast
1 C (250 ml) poolish

Poolish

Combine the flour, water and yeast and mix to incorporate. Allow to rest in a container at room temperature for 16 hours before use.

To Make the Final Dough

Combine the water with the poolish, add this mix of poolish water to the rest of the ingredients in the bowl of a stand mixer with the hook attachment.

Mix the dough for 10 min at a medium speed until the dough is well combined.

Grease a bowl large enough to hold the dough as it will double in size. Place the dough in the bowl and cover with a damp tea towel.

Place in a warm part of the kitchen and let it rest until it doubles in size

Knock down the dough and fold it over itself, then rest for another hour, repeat this process again and rest for another hour.

Tip the dough out on to a well-floured table (the dough is very sticky).

Place the dough onto a well-floured tray and rest for 25-25 minutes.

In the meanwhile preheat the oven 230 °C. When the oven reaches temperature, place the dough in and bake for 13-15 minutes until golden brown