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Ciabatta Classica - Pumpkin Bread
Prep Time : 00h 14
Cooking Time : 00h 40
2 Bread
Preparation Time: 14 – 16 minutes
Proofing and Resting Time: 110 – 130 minutes
Baking Time: 40 – 45 minutes
Outcome: 2 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 113 g Ciabatta Classica
- 400 g Wheat flour (Type 550)
- 250 g Oven roasted Pumpkin in olive oil % rosemary
- 50 g Roasted Pumpkin, grated and chopped
- 10 g Fresh Chives chopped
- 10 g Olive oil
- 5 g Instant yeast
- 225 g Water, approx.
Method
- Mix all Ingredients, except roasted pumpkin, with a spiral mixer for 4 minutes slow and 4 minutes fast. Then add the roasted pumpkin and mix for a further 1 minute slow. We recommend using cold water to keep the dough temperature at max. 26°C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 60 minutes.
- Scale the dough into 520 g pieces and mould the dough round. Dip the tops of the dough pieces into Semolina, polenta, pumpkin seed (1:1:1)
- Once dipped, place onto greased baking trays. Cover the dough pieces and start the intermediate proof for 5 – 10 minutes.
- After intermediate proof, use a round cutter to score in the center of the top of the dough pieces. Also using a knife, make small vertical scores on the slides of the dough pieces. See image above for reference.
- Allow the dough to final proof for 50 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough.
- Before baking, pull the centre of the dough pieces and shape into a stem.
- The oven should have a temperature of 240°C when you put the loaves in, then decreasing to 180°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the loaves for 40 - 45 minutes.