Classic Cookers Ciabatta


For the Biga
200mls warm water
1 1/2 cups of flour
1/2 teaspoon of Baking yeast
Disolve yeast in water then add to flour. Leave out beside flue chamber over night or 12 Hrs

Ciabatta Dough
200mls warm water
2 Tbsp Milk
2Tbsp Oil1 1/2 tsp salt
1/2 tsp sugar
1/4 tsp baking yeast.
3 cups of flour
Disolve yeast,sugar, salt, milk, oil and water together
shift 3 cups of flour into mixer with a dough hook.
Mix ingrediants until blending then add in Biga.
Mix these until combined then knead until silky and elastic approx 3 mins.
Spray bowl with oil and place dough back into bowl cover and place next to flue chamber to double in size.
Once doubled Pour out on to board and cut in half shape as required and place onto backing paper on a tray.
Allow to rise again for approx 30mins

Rayburn temperature needs to be at a steady 250c pine cones or small wood is great to bring up temperature quickly. When tempertare at 250c close down flue damper.

Slide dough on baking paper onto the bottom of the Rayburn.
Bake for 20Mins checking half way if browning to quickly place cold baking tray on 2nd run in oven