Ciabatta Bread – Gozney
If Richard Bertinet is teaching you how to make Ciabatta, then you know it's time to listen. Perfect the ultimate light and fluffy ciabatta bread this holiday season.
Ingredients
- 350g ciabatta flour (or half Italian 00 and half strong white flour)
- 180g water
- 2g fresh yeast
- All the ferment
- 450g ciabatta flour (or half Italian 00 and half strong white flour)
- 10g fresh yeast
- 360g water
- 50g olive oil
- 15g sea salt
- A little olive oil, for greasing
- White flour or cornmeal, for dusting, plus a little fine semolina, for dusting the peels.
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