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126 Baking
>> Tip:
The loaves are baked when they
sound hollow when tapped on
the bottom. If desired you can
add chopped herbs, nuts, spices
or chopped sundried tomatoes to
the dough for variety at stage 2 of
preparation.
Settings: Step 5
Function: Combination mode/
Conventional heat
Step 1
Temperature: 220°C
Moisture: 0%
Duration: 15 minutes
Step 2
Temperature: 220°C
Moisture: 50%
Duration: 3 minutes
Step 3
Temperature: 220°C
Moisture: 0%
Duration: 10 minutes
Shelf level: 2
Ciabatta
1The night before, mix
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crumbled yeast and 2 tbsp
water, cover and leave to prove
for 15 minutes.
2Brush a mixing bowl with
olive oil. Add the remaining
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250 ml cold water and knead
for 4 - 5 minutes to a smooth
dough. Cover and leave for
12 – 14 hours in the refrigerator.
3Remove the dough carefully
from the bowl using a dough
card and place on a universal
tray which has been lightly
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the dough card in the middle
into two loaves, avoiding
kneading the dough further and
handling it as little as possible.
Cover with a tea towel and
allow to prove at room
temperature for 3 – 4 hours.
4Pre-heat the oven to 220°C
using Conventional heat.
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again and using the dough
card, push them upwards to
make them a bit taller, and then
bake them (see below for
settings). After baking, place on
a cooling rack to cool.
Makes 2 loaves
Ingredients
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20 g fresh yeast
2 tbsp water
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2 level tsp salt
250 ml water
Flour for dusting