Bruno Albouze Ciabatta Bread
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Ciabatta Bread

Yields4 ServingsPrep Time40 minsCook Time35 minsTotal Time1 hr 15 minsRating

Ingredients

Dough
 240 g Spring water at 65ºF/18ºC
 5 g Instant yeast or 10g fresh yeast
 300 g Unbleached bread flour
 5 g Salt

Directions

Mixing Dough
1

Makes one 450g bread. Add extra flour and fine semolina or cornmeal for dusting.

In a stand mixer fitted with the hook attachment, mix on low: water, yeast, flour, and salt. Increase speed to medium-high and mix for 7 min more or until the dough begins to pull away from the side of the bowl. Due to its high hydration (80%), the dough will remain soft while kneading.

Fermentation
2

Transfer dough into a greased plastic container. Cover and let rise for an hour or until double in size; refrigerate. It will continue to rise. After a few hours or before going to bed, punch down (degas) the dough over a floured work surface and refrigerate overnight; covered.

Shaping & Proofing
3

To find baker's couche click here

Flip dough over a floured work surface and flatten gently, and shape into a rectangle slab. Dust generously a baker’s couche with a mix of flour and fine semolina or cornmeal. Place ciabatta on the couche and let proof for 2 hours; covered.

Baking
4

Position rack in the lower third of conventional oven or on baking setting only with an upside-down baking tray or a pizza stone to create more thermal mass. Preheat oven to 450°F (230ºC).
If using a wood pellet grills (heat up according to the direction / 450ºF (230ºC). Any wood pellets work for this recipe.
Carefully slide bread onto the hot baking tray or pizza stone and bake for about 35 minutes. Cool bread on wire rack. Enjoy!

Steam in oven (optional). To get the most volume from your bread, you need to slow down the formation of the crust. The slower the crust forms, the more time the dough has to expand by adding steam to the oven. Using a spray bottle, water quickly around the internal surface once bread is in.

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