Mitey Mate Ciabatta Sticks

Serves 12 people

Crisp on the outside and soft on the inside, these Mitey Mate Ciabatta Sticks are packed with rich, savoury flavour. With a distinctive umami profile from the Barker's Professional Mitey Mate Savoury Filling, they're ideal as a café snack, lunch accompaniment, or shareable bakery item.

By Barker's

Cabinet Food,

Savoury Fillings

Ingredients

250 ml Warm water
4 g Dried yeast
g Bread flour
6 g Salt
324 g Biga
5 g Olive oil
60 g Barker's Professional Mitey Mate Savoury Filling
55 g Grated cheese

Method

Combine the yeast and water in a jug, stir until yeast dissolves.
Combine the flour and salt in a bowl fitted with a dough hook. Add the yeast mixture, biga and oil then mix on low speed to combine. Mix on medium speed for 5 minutes or until the dough appears smooth and elastic. Transfer the dough to an oiled container and leave to bulk ferment for 4 hours. The dough should be full of bubbles and will have expanded considerably.
Carefully remove the dough out of the bowl onto a well-floured surface, taking care not to damage the air bubbles. Do not knead. Lightly dust the top with flour.
Spread 60 grams of Barker’s Professional Mitey Mate Savoury Filling on half of the dough. Top with 55 grams of grated cheese then fold the clean half over the filling.
Cut into 12 strips, twisting each one gently. Gently place the sticks onto a tray lined with baking paper. Leave the sticks uncovered for 2 to 2½ hours.
Preheat the oven to 240°C. Just prior to baking, steam the oven and bake the ciabatta sticks for approximately 15 minutes or until they are brown and crusty. Once baked, remove from the oven and leave to cool on a wire rack.