Rustic Italian ciabatta with a thin crust and large, glossy holes.
Recipe ingredients and methods are available in both English and Thai.
| Dough | |
|---|---|
| Artisan Full Mix | 1000 g |
| Dried yeast | 12 g |
| Ice water | 710 g |
| Olive oil | 30 g |
| Total | 1752 g |
Step 1: Spiral mixer: 7 minutes slow, 9 minutes fast until the dough is well developed and glossy.
Step 2: Rest 20 minutes, fold, then bulk ferment for 100 minutes.
Step 3: Scale at 300 g, handle gently to keep the gas, place on floured cloths.
Step 4: Bake at 240 °C top / 220 °C bottom with steam, then reduce to 220 °C. Bake 30–35 minutes.
Temperature: 240 °C → 220 °C · Time: 30–35 min
Products
Serving suggestionBakels
Complete artisan bread mix for baguette, ciabatta, focaccia, pretzel and hard rolls with crisp crust and open crumb.
Serving suggestionBakels
High-activity dried yeast with strong, reliable gassing power for all yeast-raised doughs. Long shelf life, no refrigeration needed before opening.
BreadsClassic French baguette with a crisp, crackling crust and open, creamy crumb from Artisan Full Mix.
2 products from our range
BreadsSoft, dimpled focaccia glistening with olive oil – perfect for sandwiches and sharing boards.
2 products from our range
BreadsBavarian-style laugen pretzels with a deep mahogany crust and chewy bite.
3 products from our range
All products used in this recipe are available from our Phuket warehouse.
