CRUNCHY CRUST, AIRY SOFT CRUMB - UNBELIEVABLY GLUTEN-FREE.
This recipe is based on our new Toast & Baguette mix - where a 400 gram bag makes about 6 large ciabattas (or 8 smaller). This is a super-hydrated dough - which means it's sooo sticky and therefore needs to handled with a lot of (brown rice) flour, and a bit of a gentle hand.
In addition to the 400 grams of Toast & Baguette mix you will need:
| with 400g bag | with 800g bag |
| 490 g lukewarm water | 980 g lukewarm water |
| 20 g fresh yeast | 40 g fresh yeast |
| 15 g salt | 30 g salt (in the dough) |
| 15 g olive oil | 30 g olive oil |
Dissolve the yeast in the water, and add the olive oil. Mix the half the flour mix into the liquid and let (the mixer/machine) work for about 2-3 minutes. Then add in the other half of the mix. When the dough starts to come together, pour in the salt. Leave the machine on to work the dough for another 2-3 minutes.
On a seriously well floured surface (we use brown rice flour) scoop/pour out the dough. Flour the surface/top of the dough as well and try to shape it into a rectangle (approx 20*30 cm) by pushing in the sides (by hand or with a pizza-peel/doughscraper). Cut either into three pieces (10cm wide) and half them, or 4 pieces long (8 cm wide) and then half them. Keep your dough scraper well floured as well and cut by pressing down quick and then wiggle the pieces of dough apart.
Leave to proof for about 1.5 hours.In the meantime turn on the oven at 230 degrees Celcius and put in a steel pan in the bottom (to create steam when baking). We like to bake the baguettes on a pizza stone / pizza steel just to get that extra crispyness, otherwise place a baking sheet in the oven instead (so that heats up well).
Once proofed, with a pizza peel gently (but quickly) lift in the ciabattas on the baking sheet / pizza stone or steel, and pour 1dl of boiling water into the empty tray (to create steam). You may want to place them on a sheet of baking paper just to make sure they don't stick.
Bake for 25 minutes (you can turn around the ciabattas and take out the (now empty) tray/pan halfway). Take out the ciabattas and place on a grate to cool down.
