Try this traditional recipe ciabatta, just as our bakers do at The Goatshed at Fairview.
SOUR STARTER
300g lukewarm water
100g raisins
Cover with cling film and leave at room temperature for 3-4 days
Remove the raisins and mix in 100g wheat bread flour
Wrap with cling film and leave at room temperature for 24 hours
Add 200g water and 100g wheat flour
Wrap with cling film and leave at room temperature for 24 hours
Your starter is now ready to use.
WHEAT SOUR (Day 1)
200g Sour starter
200g Water
100g Bread flour
Method:
1. Combine ingredients in a bowl
2. Cover with cling wrap
3. Leave at room temperature for 10 to 15 hours
FAIRVIEW GOATSHED CIABATTA (Day 2 and 3)
500g Cold water
800g Bread flour
250g Wheat sour (put the left over back in the jar for the next time!)
25g Salt
10g Yeast
Method:
1. Combine to an elastic dough (approximately 6 – 8 minutes of mixing)
2. Refrigerate overnight (10 – 18 hours)
3. Remove from the fridge and divide into two pieces
4. Stretch it out into ciabatta shape
5. Allow dough to proof for 2 hours at approximately 20 degrees Celsius
6. Preheat oven to 250 degrees
7. Place loaves in the oven. Pour a little water onto the bottom of the oven to create some steam, close the door and reduce temperature to 210 degrees.
8. Bake for 20 minutes, until the loaves start to get some colour.
9. Open the door and let the steam out of the oven.
10. Bake for a further 10 to 20 minutes until the bread is dark and has a good crust
11. Enjoy!
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