Ciabatta Bread
30-40 QT Mixer, Hook
Pre Ferment made one day before.
Ingredients Lbs Oz
Bread Flour 4
Water 4
Yeast (wet) 1
Mix all ingredients in a bucket by hand and let rest overnight.
Ice Water 4
Yeast 2
Bread Flour 6 12
Salt 2
Pre Ferment 6
Mix to incorporate in 2nd speed then mix in 3rd speed until dough comes loose from bowl. Let rest for 20-30 minutes in bowl.
Take to benck and roll out approximately 5-6 feet in length and 18-20 inches wide. Cut into 1½ lb pieces and let proof for 30-60 minutes.
Bake at 420° for 25-30 minutes.
Copyright 2008 Robb Ross Foods Co. All Rights Reserved