Bread Basics | Ep: 5 Ciabatta Buns

Sastojci

400ml cold water

550g flour, all purpose is fine

20ml olive oil (or vegetable if that's all you have)

2 1/2 tsp yeast

60ml warm water

10g salt (I use fine sea salt)

Upute

In a large bowl mix together cold water and flour then leave covered for 20-30 mins. Now add warm water and yeast to a small bowl and leave for 5 mins to bloom.

Next add oil, salt and bloomed yeast and mix with a wooden spoon until it forms a shaggy dough.

Cover with a clean tea towel or plastic wrap and leave for 30 mins.

With wet hands (the helps prevent your hands getting covered in sticky dough) perform your first set of stretch and folds.

Cover and leave another 30-40 mins.

Dust your bench liberally with flour, turn out your dough using a bench scraper if you have one . Using your hands, shape the ciabatta dough into a rectangle. Cut down the centre then each portion into 4 making 8 ciabatta buns. Use your dough scraper to scoop up each portion of dough and transfer it to a lined baking tray.

Preheat the oven to 200 degrees C.

Leave dough covered on the trays for 15 mins while the oven is heating then bake for 15-17 mins until golden brown.

Cool on a wire rack.

note that if your dough isn’t rising, place it in a warmer spot like a hot water cupboard or in the oven (turned off) with a mug of boiling water next to it. Colder climates will delay dough from rising as fast as warmer climates.