Durum Wheat Ciabatta
Unmissable ciabatta!
Preparation time: 30 minutes (the day before) + 1 hr 30 mins
For 6 ciabattas
Base temperature: 52°C
Ingredients
995
g of GEM 250
5
g Ciabatta improver
20
g Salt
10
g Yeast
80
g olive oil
650
g Water (as required)
Preparation
1
Kneading
Knead all ingredients for 6 minutes on low speed, then 4 minutes on medium speed.
Dough temperature: between 20 and 22°C.
2
Rising time
24h at 4°C.
3
Division
Roll out the dough into a 30*40 cm rectangle, then cut into 6 20*10 cm rectangles.
4
Prove in layers
30 to 45 minutes on a cloth, at 25°C and 85% humidity.
5
Baking (bottom-heat oven)
Preheat your oven to 220°C (bottom heat) and 220°C (top heat).
Bake for about 12 minutes (same amount of steam as for cooking your baguettes).