Ciabatta Bread Recipe

Name: Ciabatta Bread
Prep time: 65 min
Cook time: 30 min
Total time: 1 h 35 min
Yield: 2
Cuisine: French
Ingredients: Dough Formulation:; 297g Strong Flour (Bread Flour): B's(%): 70%, Tr (g); 127g All purpose flour: B's (%): 30%, Tr (g); 325g Water: B's (%): 77%, Tr (g); 42g Olive oil (extra virgin): B's (%): 10%, Tr (g); 2g Instant yeast: B's (%):0.4%, Tr (g); 8g Salt: B's (%): 2%, Tr (g)

(77% hydration - 10% olive oil)

by Mukgling 먹글링 April 10, 2020

written by Mukgling 먹글링 April 10, 2020

Ciabatta Bread with a moist and light taste. Of course, you can also taste the flavor of olive oil (extra virgin)! (Olive oil makes the bread’s crust soft and delicious).

Mukgling’s baking method uses the No-Knead method.
Using the minimum tools, seek bread-making at home easily.
Anyone can make bread easily.

(B’s (%) = Baker’s Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

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Ciabatta Bread

Rating: 4.5/5
( 4 voted )

Serves: 2 Prep Time: 65 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Dough Formulation:

297g Strong Flour (Bread Flour): B's(%): 70%, Tr (g)
127g All purpose flour: B's (%): 30%, Tr (g)
325g Water: B's (%): 77%, Tr (g)
42g Olive oil (extra virgin): B's (%): 10%, Tr (g)
2g Instant yeast: B's (%):0.4%, Tr (g)
8g Salt: B's (%): 2%, Tr (g)

Instructions

Put water in the bowl.
Put the instant yeast.
After 1 minute, mix evenly the instant yeast.
After adding salt, dissolve in water.
Add olive oil and mix well.
After adding flour, Mix evenly until no flour is visible (dough temperature 22.5℃).
After 30 minutes of rest(autolyze), the first fold (folding)
After 30 minutes of rest, the second fold (folding)
After 30 minutes of Rest, the third fold (folding)
After 30 minutes of Rest, the fourth fold (folding)
After the fourth fold, 2 hours room temperature fermentation
Hold the dough shape in square shape.
Divide the dough into a square shape (about 400g)
After sprinkling flour on the canvas cloth, Put the dough
Second fermentation: 20 minutes fermentation at room temperature
During the second fermentation
Preheat oven and lodge 10-inch combo cooker preheat
The oven temperature is raised as high as possible,
(The maximum temperature of my oven: 250℃)
(Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
The second fermented dough is panned on the preheated lodge 10-inch combo cooker floor
Cover the lid of the lodge 10-inch combo cooker.
Put it in the oven
After 15 minutes of baking, remove the lodge cover and continue baking for 15 minutes.