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Bread in a Bag - Ciabatta
Category
Bread in a Bag Mix Instructions
Motherdough "Bread in a Bag" - is a great new way to make a variety of naturally fermented breads at home without having to buy large quantities of ingredients.
Create a Ciabatta with a thin crust and a chewy crumb. This is the youngest of all Italian breads - invented in 1982!
Author:Pantry by Motherdough
Ingredients
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1 X Bread in the Bag flour mix
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1 x Bread in the Bag raw sea salt sachet
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120g Refreshed Motherdough (or ripe levain from your usual process)
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400g water for autolyse (use 365g water if using 100% hydration levain)
You need to add:
Directions
Place the flour mix in a bowl
Blitz Motherdough (or levain), and water together
Add liquid mixture to dry ingredients and mix to a shaggy mess.
Autolyse for 30 minutes at 25ºC (shorten the time if it is warmer, in cold weather you can go up to 45 min for this step)
Add salt sachet and mix in
Mixer: Knead at a high speed until the dough clears the sides and almost the bottom of your bowl.
By hand: We do not advise hand kneading of this particular recipe.
Turn out the bowl to slap & fold the dough energetically on the counter until it comes together into a nice smooth dough.
Transfer the dough to a tub greased with a vegetable oil (not olive oil)
Execute 1 set coil folds and rest for 30 minutes, or until the dough just starts to increase in volume. Then move the dough to the fridge for 12-18 hours.
Remove from the fridge and turn out onto a surface heavily lightly dusted with rice flour and/or semolina.
Please a couche or plastic bags/sheets on a tray. The plastic bags or couche should be a pleated surface so as to create almost a "mould" for the lines typical of this bread. Dust heavily with rice flour and/or semolina.
Cut the dough in half and pick up each piece gently stretching it length-ways and place in the prepared surface.
Place in a switched off oven with the light on and a tray of boiling water. Leave until double in size, then remove from oven.
When out of the oven leave to rest while the oven preheats for 45 minutes. When the oven is hot, take the sides of the couche or plastic and flip the dough onto baking baker.
Bake in a preheated oven at 230°C on a baking steel, or oven tray.
Slide the dough onto the hot steel. You will need to spray water into the oven 3-4 times in the first 10 minutes of the bake to create a lot of steam. Reduce the oven temperature to 190°C fan and bake for a further 25 minutes until the ciabatte are lightly golden.
Allow to cool until cool to the touch before cutting open.
