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Archive: 19 July 2008
Bread
ITALIAN CIABATTA
Quantity for 2 loaves
Recipe compliments of Brett Noy from Uncle Bob’s Bakery
Yeast Starter
 | 150g Bakers flour | |
2g dry yeast | |
150ml tap water |
Dough
| 300g Bakers flour | |
300g yeast starter | |
9g sea salt | |
9g olive oil | |
3g dry yeast | |
270ml water |
1. For yeast starter, mix all ingredients by hand until smooth, and ferment for 16 - 18 hours at 22C – 26C in a bowl covered with a cloth (the starter will increase in size).
2. Place flour, yeast starter, salt, oil, dry yeast and 210ml water into mixing bowl. Mix on low speed for 4 minutes then mix on medium speed for 4 minutes.
3. Add the remaining 60mls of water and mix for 4 minutes on low speed then 4 minutes on medium speed. At this point the dough will be very slack and sticky but should have a smooth, shiny appearance.
4. Place dough into an oiled bowl and stand for 45 minutes. Remove from bowl and place on a floured bench pushing flat to about 2 _ cm thick. Fold in half and rest again for 45 minutes.
5. Repeat the folding process and rest for a further 30 minutes.
6. Tip onto a floured bench and divide into two equal pieces.
7. Place pieces onto 2 x 40cm long trays lined with heavily floured baking paper and stand for 1 hour.
8. Preheat the oven and either an oven stone or heavy baking sheet to 220C (no fan). Place 2 cups of water in a heat proof bowl on the bottom shelf.
9. Stretch the dough to the length of the tray then slide the dough (with the paper still underneath) onto the oven stone or baking sheet. After 15 minutes turn the heat down to 190C and bake for a further 40 minutes.
Contact:
Uncle Bob’s Bakery
Ph: 3890 3255
www.unclebobs.com.au
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