Richard Bertinet’s Ciabatta
…from his second book I should add, since the first one has a recipe for this bread too. Very good and easy to do. Yes, the dough is wet at a hydration of 75% including oil, but a batter like dough is mandatory for most Ciabatta recipes. Ciabatta is a dramatic bread with its random big holes and using different ingredients changes the bread a lot too. I like to use this bread to try different flours. You can substitute strong white flour for the ’00’ flour.
Ciabatta (2 small ones)
- 60g strong white flour
- 60g Italian ’00’ flour (Here: Molino Alimonti ’00’ Verde)
- 70g water
- 1g fresh yeast
Mix together and let stand for 14-18 hours at room temperature, covered.
- 100g strong white flour
- 100g Italian ’00’ flour
- 165g water, 28°C
- 15 olive oil
- 3g fresh yeast
- 6g sea salt
Mix dough by your preferred method, adding salt last. Let stand 1.5 hours. The original recipe didn’t state this, but I’d recommend giving the dough one or two ‘turns’ or ‘folds’ during this bulk fermentation of 1.5 hours. Use a thin coating of olive oil in the bowl to prevent the dough from tearing too much (a little is okay).
Put / pour the dough onto the floured workbench and divide into two pieces. Let rest covered on a flowered towel. After 45 minutes stretch the pieces a little and turn them over to put them on parchment paper. Now I always give the shaped Ciabatta another rest for about 30-45 minutes. Bake at 230°C for 20 minutes.
Source: A variation on Richard Bertinet’s Ciabatta recipe in ‘Brot und Gebäck für Genießer’. (Original title: ‘Crust’)