Ciabatta
Ingredients
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- 1
The day before, prepare the biga (16 to 24 h at 16-18°C). Break up the biga into the bowl with the flour, water, salt and yeast.
- 2
Mix speed 1 for 5 min, speed 2 for 8-10 min until dough pulls away. Very soft dough.
- 3
Add the olive oil gradually, mix 2 min.
- 4
Dough temperature 24°C.
- 5
Long bulk ferment 2h-2h30 with 2 folds (at 45 min and 1h30).
- 6
Turn out onto floured surface, spread without degassing.
- 7
Cut with bench scraper into 250-300 g rectangles.
- 8
Place on floured couche, final proof 30-40 min.
- 9
Bake at 240°C with strong steam, 20-22 min.
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Per 100g
Allergens
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