Ciabatta (Failed Water Ratio)

Name: Ciabatta (Failed Water Ratio)
Yield: 430 g
Ingredients: Baeksul Olive Oil 38 ml; Salt 7 serving (1/3 tsp); Strong Bread Flour 385 g

2g dry yeast

1,708 kcal

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Ingredients

Main ingredients

Baeksul Olive Oil 38 ml
Salt 7 serving (1/3 tsp)
Strong Bread Flour 385 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 281.05 g 66%

Protein 46.2 g 11%

Fat 43.39 g 23%

Serving size 430g

Cooking steps

1

Mix bread flour, yeast, salt, and water together.
2

If the dough is too runny, use a spatula to mix and slowly let it rise for the first proof.
3

Fold and divide the dough.
4

Dust the dough with flour and shape it.
5

Place the dough on a baking tray or oven-safe pan.
6

Bake in the oven at 230°C for 20 minutes.
7

Let cool before eating.

Ciabatta (Failed Water Ratio)

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