Ciabatta / Bread

I got this recipe from the Thermomix website, I prepare it in the Thermomix and make 2 loaves instead of rolls, then we cook it in our wood oven! Mmmm

Ingredients

Poolish
360 g bakers flour
360 g tepid water
Pinch dried yeast Dough
400 - 430 g water
30 g Olive oil (light)
3 tsp dried yeast
650 g bakers flours
700 g poolish (see General Tips)
1 tbsp sea salt or to taste

Preparation

Poolish

1.

Place all poolish ingredients into mixing bowl and mix for 30 sec | speed 2. Set aside to ferment at room temperature in a non-porous bowl covered with cling wrap for approx. 16 hours.

Dough

2.

Place water and oil into clean mixing bowl and heat for 4 min | 37°C | speed 1.

3.  Add all remaining dough ingredients and mix for 5 sec | speed 6 to form a rough dough. Knead for 2 min | closed lid | Interval. Place dough on a well-floured surface and cover. Leave to rise in a warm area for 2.5 hours or until doubled in size.

4.  The dough is very soft and sticky so flour hands well before handling. Very gently lift one side of the dough and fold it into the middle. Repeat with the other side to overlap the first, being careful not to knock out the air. Repeat this process every 45 minutes for 3 lifts and folds.

5.  Pre-heat oven to 210°C. Line a baking tray with baking paper and set aside.

6.  Very carefully cut the dough with a sharp knife into 8 – 9 rectangles without knocking out the air. Place cut side up onto prepared tray. Allow to rise for a further 20 minutes, then bake for approx. 25 – 30 minutes or until rolls sound hollow when tapped.

Ready to go in the wood oven!