Post by barney on Sept 1, 2013 7:05:14 GMT
Someone asked for my ciabatta recipe in another thread, so here it is:
Biga Starter:
500g strong white bread flour* (100%)
250g water (50%)
7g fresh yeast (1.5%)
Put the flour for the starter in a bowl and make a well in the middle, cream the yeast in the water and add to the flour, mixing to a stiff dough. Leave to rise for 8-12hrs or until the dough is starting to collapse on itself.
For the Dough:
400ml water (80%)
15g fresh yeast (3%)
500g strong white bread flour* (100%)
1 tsp salt (1%)
3 tbs olive oil (~10%)
Cream the yeast in the water and add to the starter, breaking up the dough with your fingers or a mixer until it is well distributed.
Mix the salt into the flour and add to the wet mix, kneading with hands or a mixer to make a very wet dough.
Finally add the oil and knead the dough until it has all been absorbed. Leave to rise until at least doubled in bulk.
Gently pour from the bowl without knocking back, dividing into three approximately equal portions as you go. Shape these into rough oblongs and flatten slightly. Leave to settle for about 20mins before transferring to a hot oven (~250C) for 25-30 mins or until golden brown and sounding hollow when tapped on the base. Cool on a wire rack.
*This recipe requires a high quality flour to ensure the best results, see discussions here or here.
Biga Starter:
500g strong white bread flour* (100%)
250g water (50%)
7g fresh yeast (1.5%)
Put the flour for the starter in a bowl and make a well in the middle, cream the yeast in the water and add to the flour, mixing to a stiff dough. Leave to rise for 8-12hrs or until the dough is starting to collapse on itself.
For the Dough:
400ml water (80%)
15g fresh yeast (3%)
500g strong white bread flour* (100%)
1 tsp salt (1%)
3 tbs olive oil (~10%)
Cream the yeast in the water and add to the starter, breaking up the dough with your fingers or a mixer until it is well distributed.
Mix the salt into the flour and add to the wet mix, kneading with hands or a mixer to make a very wet dough.
Finally add the oil and knead the dough until it has all been absorbed. Leave to rise until at least doubled in bulk.
Gently pour from the bowl without knocking back, dividing into three approximately equal portions as you go. Shape these into rough oblongs and flatten slightly. Leave to settle for about 20mins before transferring to a hot oven (~250C) for 25-30 mins or until golden brown and sounding hollow when tapped on the base. Cool on a wire rack.
*This recipe requires a high quality flour to ensure the best results, see discussions here or here.
