Ciabatta Pockets & Loaves

Method

1. Add ingredients into a spiral mixer.

2. Mix on slow speed for 2 minutes, then on fast speed for 5 minutes.

3. Add 210mls of water while mixing on high speed for 4 minutes or until the dough is fully developed.

4. Place the 4 kg of dough into a well oiled plastic container (70cm x 45cm) and cover to prevent skinning.

5. Leave to ferment for 1 hour at room temperature.

6. Knock back the dough by folding it over itself, then sprinkle flour on top and press down the dough so the bottom of the container is completely covered.

7. Leave to ferment for an additional 1 hour at room temperature.

8. Gently tip the dough onto a well floured bench and shape the dough into a rectangular shape.

9. Scale to desired weight - 40 x 100g for pockets or 10 x 400g for loaves.

10. Place dough pieces on baking tray, floured side up.

11. Dry proof for 20 minutes.

12. Bake with steam at 220°C for 20 minutes, reduce temperature to 200°C and open dampers to vent, then bake an additional 5 minutes.