(Make the night before)
Yield: 1000 g
Water 70° F (21° C) 500 g
Yeast, instant active .50 g
Flour, bread 500 g
Ciabatta Final Dough
- Combine water and yeast in a plastic storage container and stir to dissolve the yeast.
- Add flour and mix until thoroughly incorporated.
- Covert and ferment at room temperature until mature, approximately 14 to 16 hours.
Yield: 2577 g
Poolish 1000 g (from the night before)
Water 615 g
Yeast, instant active 4 g
Flour, bread 930 g
Salt 27.5 g
- The Poolish should have a dough temperature of 75° F (24° C).
- Combine all the ingredients together in a Kitchen Aid bowl. Use the dough hook.
- Note: My Kitchen Aid wasn't big enough to hold all this dough. We made two batches and mixed them separately.
- Mix on low speed for 6 minutes.
- Mix on medium-low speed for 4 minutes.
- Place dough in covered bin and ferment for 2 1/2 hours, folding every 30 minutes. (see photos on the blog post)
- Divide dough into 500 g pieces, or into desired shapes, such as focaccia.
- Proof dough for about one hour.
- Preheat oven to 480° F (yes, that hot!!!)
- Boil about 3 cups water.
- Place Pyrex 9 x 13 pan on the second rack of oven.
- Very carefully pour boiling water into Pyrex pan. This will provide steam for the bread.
- Bake for 15 minutes at 480° (until you see some color on the bread). Carefully remove the Pyrex pan of water and set aside to cool. Do NOT put cold water on the Pyrex...it will completely shatter all over the place.
- Lower oven temp to 350°and continue to back for another 40 minutes.
Links:The Food Librarian blog
: http://foodlibrarian.blogspot.com/Photos and blog post
, June 26, 2011: http://foodlibrarian.blogspot.com/2011/06/foodbuzz-24-x-24-lessons-from-pastry.html