This recipe is from David Wright aka The Breaducator who ran our pizza and bread making masterclass. He showed everyone how to make this delicious bread.
Makes 4-5 rolls or 1 large loaf Ingredients:
Poolish:
40g Strong White Flour 40g Water
1.5g Fresh Yeast
Leaven:
40g Strong White Flour 40g Water
10g Sourdough Starter
(if you don't have a sourdough starter to make a leaven, just double the poolish quantities instead)
Final Dough:
225g Strong White Flour
130g Water
All the Poolish
All the Leaven
5g Salt
Day 1: Make the pre-ferments
In separate sealed containers mix the poolish and leaven. They just need incorporating to form smooth pastes. Then leave in the fridge overnight. A two minute job. Or double the poolish mix if you don't have a sourdough starter.
Day 2: Making Ciabatta
Using a stand mixer with a dough hook, mix all the ingredients except the salt until combined and leave to rest for 30 minutes. Then add the salt and mix 4 mins slow and 6 minutes fast until a smooth silken dough forms. It will be pretty wet, but it should be.
Place in a lightly oiled bowl and cover for 1 hour.
Fold the dough using the compass method and cover again for another hour.
Tip out onto a drenched floury surface and cover the dough in flour. Cut into desired shapes being extremely delicate. These can be baked straight away.
Temp – 275 – 300 C // With steam // 15-20 minutes. Use pizza stones making sure to heat the stones up gradually by placing them in the oven when it is heating up.
To create steam place a small metal baking dish on the lowest rack of the oven (here we used a plancha) and add 300g of hot water. Add the water after the bread is added to the oven.
