Ingredients
| Ingredients | Original |
|---|---|
| Ciabatta Mix | 1000 g (62/a cups) |
| Olive Oil | 50 g(1/4 cup) |
| Instant Dry Yeast | 10 – 15 g(1-11/2 tablespoons) |
| Water | 700 g(23 / 4 Cups) |
How to Cook
- Mix all ingredients with 3 / 4 of water (525 g).
- Add slowly the rest of the water and mix until dough is formed. (Dough will become semi-liquid)
- Dough temperature approx. 25°C.
- Soaking Ciabatta Dough in olive oil for approx. 60 minutes for proofing.
- Place the dough on a table floured with rye or wheat flour and press it to a thickness of 3 cm.
- Divide dough to the desired portions and place onto a floured pan then cover for final proofing.
- Final proof 30 minutes,
Baking Method
- Bake for 20 – 25 minutes at 230 – 240 °C.
(Depending on oven type).
