Ciabatta 1999

Food Service Search Staff

INGREDIENTS:Poolish (makes 5 lbs., 3.2 oz.)
2 lbs., 10 oz. flour
2 lbs., 10 oz. water
.04 oz. (1 g.) yeast

Final Dough
5 lbs., 0.3 oz. flour
2 lbs., 10 oz. water
3.5 oz. olive oil
2.5 oz. salt
0.7 oz. yeast
5 lbs., 3.2 oz. poolishDIRECTIONS:1. Dissolve the yeast in the water; add the flour. Mix all the ingredients until well incorporated.

2. Allow to ferment overnight (12-15 hours) at room temperature.

3. Mix until the ingredients are well incorporated and the gluten structure starts to develop. Do not fully develop the dough.

4. First fermentation: 3 hours, 15 minutes with 3 punches and folds: 1st: at 45 minutes
2nd: at 1 hour, 30 minutes
3rd: at 2 hours, 15 minutes

5. For big loaves, cut dough into 1-lb. rectangular pieces; elongate slightly by pulling, and place on flour-dusted linen. For rolls, cut into 3-oz. square pieces and place on dusted linen.

6. Proof 1 hour at room temperature.

7. Gently flip loaves from linen onto wooden transfer peel so that the flour-dusted side is now facing up. Transfer to oven. Bake 20 minutes at 460ºF; bake additional 20 to 25 minutes at 440ºF. For rolls, bake 15 to 18 minutes at 460ºF.

8. Open oven door at end of baking cycle to let bread dry.SERVINGS:12, 1-lb. loavesFrom:Submitted to FM by Didier Rosada, Bread Instructor,PHOTO CREDIT:Photo Credit: WHEAT FOODS COUNCIL