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Ciabatta
Ingredients
- 200 ml water
- 1 1/4 tsp instant yeast
- 150 g Caputo plus extra for shaping
- 50 g super fine brown rice flour
- 2 tsp brown sugar
- 1/2 tsp kosher salt
- 20 g olive oil about 1 1/2 tbsp
Directions
- Warm the water to approximately 43°C. It should be warm, but not hot.
- In a large mixing bowl, whisk together the Caputo Fioreglut, super fine brown rice flour, brown sugar, instant yeast and kosher salt.
- Pour in the warm water and olive oil. Using a Danish dough whisk or wooden spoon, stir until you have a wet, slightly lumpy dough. It will look loose and sticky. Mix just until no dry flour remains.
- Use a flexible spatula to scrape down the sides of the bowl and gently shape the dough into a rough ball. It does not have to be perfect.
- Let the dough rest for 15-20 minutes. This allows the flour to fully hydrate and makes the dough easier to work with.
- Turn a baking tray upside down and place a piece of parchment paper on top. This will be used to transfer the ciabatta to the hot baking tray later.
- Dust a fresh piece of parchment paper generously with Caputo Fioreglut. Transfer the dough onto it and gently pat it into a rectangle approximately 15 x 18 cm with floured hands. Do not press too hard.
- Use a bench scraper or sharp knife to cut the dough into 4 even pieces.
- Carefully lift each piece and place it on the prepared parchment paper, flipping each piece so the floured side is on top. Leave enough space between the rolls for rising.
- Cover the rolls with a clean towel and let them rise in a warm place until approximately 50% larger. Alternatively, refrigerate for up to 8 hours for a slow proof.
- Once the rolls look puffy and have risen approximately 30-40%, position an oven rack in the upper third of the oven and place a baking tray upside down inside the oven.
- Preheat the oven to 245°C. Allow at least 20 minutes for the oven and baking tray to become thoroughly hot. The rolls can finish proofing during this time.
- When fully preheated, carefully slide the parchment paper with the ciabatta rolls directly onto the hot baking tray. Immediately add 3-4 ice cubes to the hot metal tray at the bottom of the oven and close the oven door.
- Bake at 245°C for 5 minutes with steam.
- After 5 minutes, reduce the temperature to 220°C. Remove the steam tray if there is still water in it. Continue baking without steam for another 15-17 minutes, or until the rolls are golden and crisp. The internal temperature should be approximately 96-99°C.
- Transfer the ciabatta rolls to a wire rack and let them cool for at least 45 minutes before cutting. Cutting them too early can result in a gummy or doughy crumb.
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