Ciabatta – Poulish Style


Group 1

300g        Flour

6g            Yeast

300g        Water

Group 2

700g        Flour

14g          Gluten flour

8g             Yeast

540g         Water

Group 3

30g            Salt

15g             Olive Oil



  1. Mix together all group 1 Ingredients, cover and leave for at-least 12 hours.
  2. Combine group 1 with group 2  flours, yeast and water. mix for 5mins till a light dough forms, rest for 15mins.
  3. Add group 3 and knead until fully developed (roughly 15mins) cover and rest for 15mins.
  4. Stretch dough and fold in three repeating every 30 up to 3 times.
  5. Sprink semolina or rye flour on a bench, tip dough and stretch out gently to a rectangular shape with a thickness of approx 4cm.
  6. Cut to required shape and size, gently mould and place on floured trays. cover and proof for 40 mins.
  7. Bake in steamed oven at 250 degrees for 25mins reduce heat to 200 degrees open damper valve and bake for a further 15mins

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