Ciabatta

Ingredients

340g biga or levain

800g bread flour

5g malt flour

22g salt

15g yeast

10g soya flour

610g water

50g olive oil

Directions

• mix dry ingredients together and add to biga or levain in a mixing bowl with paddle attachment
• on low speed mix for 3min and medium speed for 7min till clean up stage (window pane)
• get a large rectangular tray and oil generously with olive oil
• pour out the dough into the tray and spread the dough evenly to the edges
• cover with clingwrap and leave to rest for 1 hour
• using a scraper, push down the edges of the dough to loosen 
• flour the working surface (size bigger than tray)
• carefully and swiftly turn over the tray so that the dough would fall over the flour
• using a scraper, gently shape the dough to rectangle shape by pushing the flour to all edges
• with the scraper, make marks to divide the dough to 12 rectangular pieces (3x4)
• cut each dough carefully and scoop with the scraper to quickly transfer to baking tray lined with baking paper
• adjust the shape to rectangular shape
• proof the dough for another 1hour
• bake at 190°C for 18 to 20min

Foodnote: Happy to finally get to learn to bake my own ciabatta bread. Well it is a faster version of making ciabatta but it still turns out good. It is a very sticky dough so must be very careful when handling it especially to transfer the soft dough to the baking tray. Maybe one day... if I have lots of time, will try to make it without the yeast with lots of folding (the traditional way... we don't have time for that in class) because according to my chef, of course it will taste better! Anyway, packed one with tuna mayo & cheese for my niece to bring to work and froze the rest for other days. Best kept frozen for up to 6 months woohoo.