Recipe#2518

Title: Ciabatta 04

From: jcdtre@aol.com (JCDTRE) 
 Newsgroups: rec.food.baking 
 Subject: Ciabatta 
 Date: 28 Jan 1999 01:04:29 GMT 
 Message-ID: <19990127200429.09331.00000076@ng-cb1.aol.com> 

YIELD:  4670g
 1000 g bread flour
 700 mL water
 20 g yeast
 1720 g sponge
 750 g bread flour
 500 g dough conditioner
 45 g salt
 20 g yeast
 10 g milk powder
 10 mL egg whites
 1000 mL water
 1/2 tsp dry oregano
 1 tsp dry basil
 1 tsp dry rosemary
 500 g chopped Kalamata olives, which are dried and mixed with 50 g cake flour. 
 Make up the flour, water and yeast into a sponge, cover and ferment
 for 3-5 hours.  Fold the sponge over after two hours to release
 gas and redistribute the yeast to fresh food supplies.
 Mix all the above ingredients for 3 minutes in 1st gear.  Change
 into 3rd gear and mix for 7 more minutes.
 Add 20 mL olive oil and mix one more minute.  The dough should be
 very soft!
 After 15 minutes rest, add oregano, basil, rosemary and olives.
 Mix until just incorporated.
 Again give 15 minutes bench rest (covered), fold over 3 times and
 again 15 minutes bench rest (covered), dust accordingly due to the
 softness and liquidness of dough don't want dough sticking to cover
 or bag covering.
 Score into desired pieces (due to flatbread, weight does not have
 to be equivelant.) and with bush, brush with olive oil, stipple
 (poke all 5 fingers all over the bread after brushing) with one's
 fingers and sprinkle with kosher salt.
 Bake at 450 degrees F falling to 375 degrees farenheit until golden
 brown.