Ciabatta Bread Base 10 – Ciabatta Sandwich Squares

Artisan style ciabatta with a light rustic sourdough flavor made easy with BreadPartners Ciabatta Bread Base #10

Directions:

1. Incorporate ingredients and mix on low for 2 minutes
2. Add 2nd stage water, mix for an additional 4 minutes on low
3. Mix on high speed for 8 – 10 minutes or until dough is fully developed
4. Desired dough temperature 78° – 80° F
5. Bulk ferment for at least 1 hour
6. Process dough on a well floured bench, sheeting lightly to approximately .5” thickeness
7. Dust generously with flour and cut to desired size (Recommended 4”x 4” squares; 3 oz. weight)
8. Floor proof for 30 – 45 minutes in a covered rack
9. Bake at 425° F with 4 seconds of steam for 20 – 25 minutes. Open damper at 8 minutes

Baker’s Tips: For more open crumb structure increase hydration and bulk fermentation. Adjust yeast as needed