Ciabatta Recipe
I made these Ciabatta bread rolls last week using this recipe below: They worked out fantastic!! They had a crunchy crust, chewy middle and a devine taste. The original recipe uses ounces and cups so I have converted the recipe in to grams. If you would prefer to use ounces and cups the link is attached.
Tips to start:
You will need an electric mixer for this, as the dough is too wet to knead by hand.
Plan to make these at least 12 hours before you want to eat them.
The biga needs to be created first of all. I recommend making the biga in the evening so that it can ferment overnight.
Recipe
Biga:
1/2 tspn dry yeast
160g Shipton Mill Ciabatta Flour
125ml tepid water
Disolve the yeast into the tepid water and then add your flour. Stir the mixture until it becomes a thick sticky paste. Cover and leave out on the side over night. The longer the better!
Ciabatta:
640g Shipton Mill Ciabatta Flour
2tspn salt
500ml tepid water
1tspn dry yeast
Get your mixing bowl, pour in the water and disolve the yeast. Now scrape your biga into the water mixture and separate by hand into stringy sections. Mix in the flour and salt with your hands or use a spoon. This should form a wet sticky dough. Leave for 20 mins to allow the water to be absorbed into the flour.
With your mixer set with the dough hook, set it to speed4- 5. This ia a faster speed than you would usually set it for kneading bread. And let the hook work its magic for about 18-20 minutes. The mixer will walk on the kitchen side at this speed so be sure to keep a close eye on it. The dough should start to be coming away from the sides at about 8 minutes in. After 18-20 minutes remove the dough hook. The dough should be smooth in appearance, pliable and stretchy. Leave the dough in the mixing bowl for about 3-4 hours to prove. I actually forgot about it so I left it about 5 hours!
Prepare a sheet of parchment paper close by to the dough.
Flour your hands and give a generous flouring to a work surface and tip the pliabale dough onto it gently. Be careful not to deflate the dough too much. I used a sharp knife to separate the mixture into six large burger bun sizes, but you could make them smaller if you wanted. Now with re floured hands carefully scoop each roll up and place it onto the parchment paper to rest for 30 mins and dust with flour.
Pre heat your oven to 200 degrees and place a baking tray or baking stone to pre heat.
After 30 minutes place the parchment paper onto the hot baking tray and bake for approx 25 mins. Once baked place the rolls onto the wire rack to cool.
Enjoy freshly baked with hot soup, a lamb and mint burger or slice for oil and vinegar dipping!
Original Recipe Source:
