For those of you having trouble with the Ciabatta recipe in the current issue, Sean Armstrong has provided a revised version of his recipe. This replaces the previous correction posted a fortnight ago. Our apologies again for any inconvenience. The updated recipe follows: Biga 225 grams high grade flour (also known as ‘strong’ flour) 10 grams wholemeal flour 10 grams rye flour 10 grams fresh yeast (or 7grams dried yeast) 135 grams chilled water Place all the ingredients in the bowl of a stand mixer and mix for 2 minutes on slow, then 12 minutes on fast until you have a sticky batter. Place in the fridge in a covered container. This needs to be done at least 12-18 hours before required. Dough 250 grams high grade flour (also known as ‘strong’ flour) 10 grams fresh yeast (or 7 grams dried yeast) 10 grams salt 250 grams chilled water 390 grams Biga Place all the ingredients in the bowl of a stand mixer and mix for 2 minutes on slow, then 12 minutes on fast until the dough has come together. Place the dough in a greased bowl, cover with a damp tea towel and rest it for 30 minutes. Once rested, dampen your hands with water and knock the dough back by lifting each corner into the centre then turning the dough over. (This helps create the air holes that are so distinctive in ciabatta.) Allow the dough to rest, covered, for a further 30 minutes and then knock it back again. (Allowing the dough to rest in between knock backs helps the gluten develop and the gluten strands to relax, creating a smooth, shiny dough.) Repeat this step once more, so you have knocked it back three times in total. Leave to rest for a final 30 minutes. Tip the proved dough onto the bench, flour it generously and divide into 4 x 500 gram pieces. (Be very gentle at this stage with how you handle the dough as you want to avoid knocking the air bubbles out of it.) Gently shape into long Vienna loaves by cutting the dough into the desired shape with a scraper or knife. (It’s important to cut rather than mould the bread at this stage, so you retain the air bubbles in the dough.) Place the shaped rolls into floured cloths. (You can use a couple of heavily floured tea towels or cotton canvas.) Leave the rolls in a warm place to prove. (A hot water cupboard is perfect for this.) Test the dough readiness by giving it a gentle push with one finger. If the indentation springs back quickly it needs to prove more. If it comes back slowly and you can see your finger indentation slightly, it is ready to go into the oven. Place a pizza stone in the oven and preheat on fan bake to 230°C. Gently roll the ciabatta from the cloth and place onto the hot stone. Bake for 25-30 minutes until golden brown. To ensure the bread is baked, tap the bottom. If the bread sounds hollow the bread will be baked through. Remove from oven and allow to cool. Makes 4 x loaves
Posted on: Tue, 13 Aug 2013 01:57:36 +0000
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