Aniseed ciabatta
Escape for a culinary mini-break to Italy with the ciabatta (pronounced /tʃəˈbætə/)! This white bread, whose name means “slipper”, has the particularity of being rich in water (up to 70%) and containing olive oil. It is therefore perfect for those looking for a light, wholegrain bread, with an exquisite taste and a very low fat content.
Offer it to your customers with a hint of aniseed and they will appreciate the originality of this flavour! You can add it to your bread menu for snacks, starters and other light bites.
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Ingredients
| Weight | Percentage | |
|---|---|---|
|
Flour |
1000g |
100% |
|
Water |
650ml |
65% |
|
Salt |
18g |
1,8% |
|
3g |
0,3% |
|
|
Fermented dough |
250g |
25% |
|
Aniseed |
5g |
0,5% |
|
Olive oil |
70ml |
7% |
|
Eau de bassinage (water to add incrementally to wet dough) |
100ml |
10% |
|
TOTAL |
1996g |
|
Method
- Type of dough mixer: Spiral
- Kneading: 3 min at low speed + 5 min at high speed
Olive oil and water should be added after kneading at 2nd speed setting - Dough temperature: 26°C
- First proving: 180 min, fold at 90 min.
- Division: By hand.
- Final proving: 30 min.
Baking: 20 min/260°C with steam.
To give the bread more shine and to bring out the flavour of the olive oil, apply some to the bread with a brush after baking.
