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Ciabatta with olive oil

Ciabatta with olive oil, Prescriptions, Any category, Any kitchen, Italian cuisine, Pastries and desserts, Bread

Ingredients portion 12

Wheat flour 800 g

Water 520 ml

Olive oil 50ml

Salt to taste

Fresh yeast 15 g

Cooking instructions 2 hours and 45 minutes

1 Make a starter of 350 grams flour, 180 ml water and 0.5 teaspoon yeast. The dough should be lumpy. Cover the starter with clingfilm and cover with a towel and leave in a warm place for 24 hours.

2 Preheat the oven to 250 degrees.

3 Fill a bowl with 450 grams of flour, rub in 10 grams of yeast, spoon in the starter, add the salt, 340 ml water, 50 ml oil and mix well. Form the resulting dough into a ball.

4 Grease a bowl with oil, arrange the dough, cover with a towel and leave for 1.5 hours.

5 Sprinkle the surface with cornflour, flatten the dough and divide into 4 strips. Fold each one in triplicate, wrapping the ends alternately and sealing. Then fold the dough lengthwise.

fortune biscuits

6 Place the loaves on a floured tea towel, cover with another and leave to rest for 30-45 minutes.

7 Place the loaves on the baking tray, stretching slightly.

8 Turn the temperature down to 220 degrees and spray the walls of the oven with a spray gun. Place the loaves in the oven and bake for 18-20 minutes.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .