Ciabatta Buns
Ingredients Yield: 4 buns
Sponge
- 170ml (3/4c) Warm Water
- 5g (1 1/4tsp) Dry Active Yeast
- 160g (1c+1Tbsp) All-purpose Flour
- 60ml (1/4c) Olive Oil
- 80g (1/2c) All-purpose Flour
- 5g (1 1/4tsp) Salt
Instructions
- Combine warm water and yeast into a bowl. Let yeast activate for 10 minutes.
- Mix in the 160g of all-purpose flour and olive oil. Mix until smooth. It will be sticky.
- Cover with damp cloth and let rise for an hour or until it doubles in size.
- Once doubled in size add the rest of the flour and salt.Mix in the flour. If needed you can lightly knead the dough until the flour is evenly distributed but not too much.
- Cover and let double in size again, another hour or so.
- Remove dough from bowl and shape into a square like shape. Try not to press to hard on the dough or it will lose some volume.
- Cut into quarters and place onto a greased sheet pan. Lightly dust with flour for a traditional look. Let proof for an hour until double in size.
- Bake in a 425 degree Fahrenheit oven for 10-20 minutes until the bottoms are lightly browned.
Check out the video!!
No comments:
Post a Comment