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Ciabatta

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INGREDIENTS

SPONGE STARTER
75g Rye Flour
7.5g Fresh Yeast
175g Ciabatta Flour
112ml Water

METHOD
1. Combine all the above ingredients and mix to form a rough dough.
2.Cover and leave for from 16 to 24 hours, ensuring that there is enough room in the bowl for the dough to prove.

MAIN DOUGH

625g Ciabatta Flour
17g Salt
30g Fresh Yeast
400ml Tepid water
100ml Extra Virgin olive oil

METHOD
1. Add the sponge prepared previously to the above ingredients.
2. Mix all tohgether to form a very slack/runny dough, almost like a batter.
3. Pour this dough into a deep bowl and leave to at least double in size.
4. Once fermentation has been left for a sufficient amount of time turn the dough onto a well-floured surface and press out to a flat sheet using your hands.
5. Then using a chef's knife cut the dough into oblongs and give them a little stretch before placing onto a baking sheet.
6. Preheat oven to 250ºC/485ºF/Gas mark 8
7. Leave the dough to prove for a further 45 minutes
8. Bake for approximately 18 minutes.

Added by: webmaster

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Bread machine review

Tweaks: Did not make the sponge starter. Quantities: Halved the quantity recommended Settings: Put on an Italian basic setting. Can be used on a basic loaf setting. Comments: Produced a good loaf, tastes salty at the beginning then ends with a good taste of olive oil.

baker: 2010-09-08 Add reply

i think there is an error on the sponge dough recipe quantities- should be 75g ciabatta flour not 175g!!

anita1960@live.co.uk: 2010-06-01 Add reply

This recipe is excellent - nice holes - nice lacy texture - most of all an incredible crust. I would try this for the sheer wow that it bring when your guests bite into 15 minute old fresh baked Ciabatta At step 2 I applied an old trick I discovered watching a friend in Trentino using a KitchenAid. I put the batter in the bowl and using the hook at speed 3 let it run for 15 or so minutes. You'll know it's done when the dough separates from the side of the bowl and starts to crawl up the hook and just coming off the bottom of the bowl. I have now bought a bakers peel to help me handle the dough as this recipe makes for a very soft dough. My italian friends don't believe it's made in the UK. *****

gsage@gsage.com: 2010-01-29 Add reply