Ciabatta Bread – Gozney

Name: Ciabatta Bread – Gozney
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.

de.gozney.com

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.

View full recipe on de.gozney.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at de.gozney.com.

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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.