Ciabatta
Light Italian bread.
Notes
High gluten is required for this so autolyse measurements have been provided. The gluten surface is very important for this one because the dough is not shaped as to retain as much air as possible. Use plenty of folds during ferment. Simply build up the bottom surface of the dough, using olive oil during folds for easy release, and tip out onto surface when fermented, divide and proof on surface.
Ingredients
| Bakers % | 500g total | 1kg total | 2kg total | 3kg total | 4kg total | |
|---|---|---|---|---|---|---|
| White Flour | 100% | 276 | 552 | 1105 | 1657 | 2210 |
| Autolyse Water | 60% | 166 | 331 | 663 | 994 | 1326 |
| Water | 18% | 50 | 99 | 199 | 298 | 398 |
| Salt | 2% | 5.52 | 11 | 22 | 33 | 44 |
| Yeast | 1.5% | 4 | 8 | 17 | 25 | 33 |
Percentage total: 181%
Values have been rounded where the error would not be significant (p < 0.05).
Last compiled at 2025-09-07 19:30:27.374850