Ciabatta with Sundried Tomato

Ingredients

Group 1
1.4kg strong bread flour
16g dried yeast
880g water

Group 2
20g salt
20g olive oil

Group 3
300g Barker’s Professional Sundried Tomato Breadshot Filling
200g water

Method

Mix Group 1 with a spiral mixer until fully developed.

Add the salt and the olive oil and mix until combined.

Mix Group 3 together and add this in stages until completely combined and an elastic soft dough has reformed – NOTE this is a very soft dough, avoid adding any extra flour.

Turn the dough out into an oiled rectangular container and fold the dough inwards from each corner. Then flip over and cover with plastic wrap and allow to ferment for 1 hour.

After the first hour gently refold the dough as in the beginning, trying to retain as many air bubbles as possible. Cover with plastic wrap and allow to ferment for a further 40 minutes.

After the 40 minutes refold as per previous step and allow to ferment for a further 40 minutes.

After the second 40 minute fermentation has been completed dust the top of the dough well with flour and then gently flip the dough onto a well-floured surface.

Gently stretch the dough out avoiding losing the air bubbles in the dough and then cut into desired portions and place onto prepared baking trays.

Prove for 25 minutes and then bake at 215⁰C for approximately 15 minutes with adding steam and the beginning of baking.

Ciabatta with Sundried Tomato

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