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Ciabatta Bread

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  • Mix on a spiral mixer for 2 minutes 1st speed, 6 minutes 2nd speed

  • Add olive oil during last few seconds of mixing. (This helps to produce the irregular open structure)

  • Dough will be very soft.

  • Bulk fermentation for 3 hours at 27°C.

  • Scale at 370g, shape lightly by hand (do not mould too much or the open structure will be lost).

  • Prove for 40 minutes at 21°C.

  • Bake for 20 minutes at 244°C/470°F.

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