Gourmet Center
77
Ciabatta
Yields: 2 Loaves
-
Ingredients for sponge
3 1/4 cups (16 oz) 00 Flour or Italian
Style Flour
1 1/4 cup (17 oz) Water, lukewarm
2 t (0.3 oz) Instant Yeast
2 t (0.8 oz) Olive Oil
Ingredients for final dough
1 3/4 t (0.5 oz) Salt
1 cup + 3 T (9 oz) 00 Flour or Italian
Style Flour
Method
In a bowl of a standup mixer add in the
flour and the yeast for the sponge and
whisk together.
With a paddle attachment add in the
wet ingredients until a soft smooth
sponge is created. Loosely cover with
plastic wrap and let proof for 1 hour in
the mixing bowl.
Next, add the ingredients for the final
dough. Slowly incorporate into the
mixing bowl with the paddle
attachment. Once the dough is
thoroughly mixed, about 2 minutes
max., remove it using a rubber spatula.
The dough will be very sticky.
Grease a long pan with olive oil. Place
the dough in the pan and cover with
lightly oiled plastic wrap. Shape into a
rectangle. Let sit for 20 minutes.
Stretch and fold the dough. Start from
the top of the dough pull forwards
(away from you) then bring it to the
middle. Then pull bottom of the dough
backwards (towards yourself) and fold
to the middle. Do the same for the left
and right side of the dough. Flip the
dough over gently and cover with
plastic wrap. Let the dough rest for
20 minutes and repeat this three more
times.
After the last 20 minute rest transfer the
Ciabatta to a flour dusted universal tray.
Dust the top of the dough as well.
Using a dough cutter, cut the dough
lengthwise to create two long loaves.
Shape the loaves evenly. Take your first
three fingers gently make about five
rows of indentations about a quarter of
an inch deep.
Place in oven and run the MasterChef
Plus program for
Ciabatta
.
Follow the directions in the display.
Settings
Gourmet Center
\
MasterChef plus
\
Bread
\
Ciabatta
Level: see display
Program duration: approx. 68 minutes
Tip
Wetting or oiling your hands will prevent
dough from sticking to your hands.
Summary of Contents for 22678055USA
Page 16: ...Guide to the oven 16 ...
