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Oven Fresh Ciabatta

July 28, 2020Cole Whitney
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Instaferm RedPolydextrose

This classic ciabatta loaf is improved with the addition of polydextrose for a beautiful brown crust to match that airy chewy dough. Enjoy fresh or save the day old loaf for a delicious panzanella salad.

Ingredients

  • Poolish:
  • 65g (½ Cup) Bread Flour
  • 65g (¼ Cup) Water
  • .07g (1/16 tsp) Instaferm Red Yeast
  • Dough:
  • 420g (1 Cup + ¼ Cup + ⅓ Cup) Bread Flour
  • 300g (1 Cup + ¼ Cup) Water
  • 1.2g (½ tsp) Instaferm Red Yeast
  • 20g (2 Tbsp) Olive Oil
  • 10g (1¾ tsp) Salt
  • 8g (2 tsp) Polydextrose

Equipment

  • Stand Mixer
  • Pizza Stone (optional)
  • Pizza Peel

Timing

Active Time: 1 Hour

Total Time: 16 Hours

Yield

1 Loaf

  • Create Poolish

    Combine the flour, water and salt and mix together until combined.

    Wrap and leave at room temperature for 12 hours, this is called a poolish.

  • Mix Dough

    In a stand up mixer, combine the poolish and all the ingredients from the bread recipe.

    Mix on low speed for 5 minutes, turn mixer up to medium speed and continue mixing for another 5 minutes.

    Remove the bowl from the mixer and cover with plastic. Place in a warm spot and leave to bulk ferment for 1 hour.

  • Fold Dough

    After the bulk fermentation, remove the dough and place on a floured work surface.

    Gently fold the sides of the bread into the middle. The dough has a high hydration so it will be tacky, place back in the bowl and cover.

    Repeat this step 3 more times, every 30 minutes, Totalling 4 folds in 2 hours.

  • Proof Dough

    Preheat the oven to 425”F, with pizza stone in the oven (optional).

    Once preheated, shape your dough into a rectangle shape, don’t worry if it is too tacky and doesn’t hold a traditional bread shape.

    Allow bread to proof for 30 minutes in a warm spot.

  • Bake Bread

    Dust a pizza peel with flour and place dough in the center. If not using a pizza stone, place dough on a parchment lined baking tray.

    Dust the top of the bread with flour and slide onto the pizza stone or place your baking tray in the oven.

    Cook for 20-25 minutes or until golden brown.

Summary
recipe image
Recipe Name
Oven Fresh Ciabatta
Author Name
Modernist Pantry
Published On
2020-07-28
Preparation Time
1H0M
Total Time
16H0M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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1 comment

The Secret of Polydextrose

July 28, 2020 10:06 am

[…] Link: Oven Fresh Ciabatta Panzanella […]

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