Ciabatta Recipe | Odlums

Ciabatta

Oven Time : 20-25 Mins

www.odlums.ie /recipes/ciabatta/

What you need:

For the Biga (Biga is a type of pre-fermentation used in Italian baking)

1/2 tsp dried yeast
165g Odlums Strong flour
130ml of Lukewarm water

For the dough

1 tsp dried yeast
35ml warm milk
1 tbsp olive oil
250g Odlums Strong Flour
Pinch of sea salt
160ml of lukewarm water
Chia seeds to garnish
Egg wash (2 beaten egg yolks)

How to:

Start by making the biga in a jug. Mix all the ingredients until well incorporated and then cover and leave overnight.

On the day of baking the bread, preheat your oven to 220oC/Gas mark 7

In your stand mixer bowl add the strong flour, salt, yeast, milk, olive oil, lukewarm water, and the biga from the day before.

Mix on medium speed with a dough hook for ten minutes. This is quite a wet dough so don’t think you need to add more flour.

Cover with cling film and allow to prove for 1 hour at room temperature.

Knock back the dough and then tip it out onto a floured surface. Shape it into a ball and then cut it in half.

Roll the dough out into a nice flat rectangular shape and then fold it over itself like a booklet. Place both onto a tray lined with parchment paper and cover with a tea towel to prove for 30 minutes.

Brush them with the beaten egg yolks after proving and sprinkle over the chia seeds.

Bake for 20-25 minutes and enjoy making your next sandwich.

Behind Every Bake

Ciabatta

CATEGORY: All Recipes

COOK TIME: 20-25 Mins

What you need:

For the Biga (Biga is a type of pre-fermentation used in Italian baking)

1/2 tsp dried yeast
165g Odlums Strong flour
130ml of Lukewarm water

For the dough

1 tsp dried yeast
35ml warm milk
1 tbsp olive oil
250g Odlums Strong Flour
Pinch of sea salt
160ml of lukewarm water
Chia seeds to garnish
Egg wash (2 beaten egg yolks)

How to:

Start by making the biga in a jug. Mix all the ingredients until well incorporated and then cover and leave overnight.

On the day of baking the bread, preheat your oven to 220oC/Gas mark 7

In your stand mixer bowl add the strong flour, salt, yeast, milk, olive oil, lukewarm water, and the biga from the day before.

Mix on medium speed with a dough hook for ten minutes. This is quite a wet dough so don’t think you need to add more flour.

Cover with cling film and allow to prove for 1 hour at room temperature.

Knock back the dough and then tip it out onto a floured surface. Shape it into a ball and then cut it in half.

Roll the dough out into a nice flat rectangular shape and then fold it over itself like a booklet. Place both onto a tray lined with parchment paper and cover with a tea towel to prove for 30 minutes.

Brush them with the beaten egg yolks after proving and sprinkle over the chia seeds.

Bake for 20-25 minutes and enjoy making your next sandwich.

You might also like...

Join Our Bake Club