Chiltern Bakery .:. Victoria - Australia .:. For all your bakery needs and more!

Chiltern Bakery

27/29 Coness Street, Chiltern, 3683 - Phone/Fax 03 5726 1000

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Ciabatta Formulae for Vienna Loaf, Rolls and Baguette.

Ingredients:	1kg Dough	%
Bakers Flour	1 kg	100%
Biga (Sour Dough)	300 gms	30%
Salt	40 grams	4%
Sugar	20 grams	2%
Vegetable Oil	80 grams	8%
Milk Powder	80 grams	8%
Gluten	10 grams	1%
Yeast	10 grams	1%
Water	litres	54% - 58%
Oven Temp = 130C - 150C for 35 minutes Turn oven down, slide loaves off the trays and bake on the sole of the oven. Pull the flue to allow air into the over and let the loaf dry out. Baking Time = 60 - 80 mins. (the longer the baking time the drier and more crunchy the loaf)

Biga Production:

The Biga is a mixture of flour 30% and water 70%, with a pinch of dry yeast added, allowed to soften and ripen for a period of 24 - 48 hours prior to making up the dough. I the use the dough itself as my biga and this works ok for me. It's a matter of taste really.

Method

* Dry mix on slow to evenly disperse ingredients.

* Add the Biga.

* Add water slowly with mixer on slow speed.

*Mix on slow speed for 2 minutes.

* Mix on fast speed for 7 - 8 minutes. (Until the dough/gluten is sufficiently developed. Correct development in this type of dough is critical for good oven spring)

* Once mixed, turn into an oiled bowl, cover the dough with oil and the cover the bowl with a cloth. Prove in a warm spot until the dough doubles.

* Scale up at 770 grams for loaves 250 grams fro baguettes and 120 grams for rolls.

* Final mould - Mould up into Vienna, Baguette and Roll shapes , spray with water lightly and roll the shapes in Polenta flour.

* Prove until approximately 2 1/2 times the size of original mould. Keep and eye on this stage as over proofing can lead to this loaf collapsing when placed into the oven. Make sure some spring in retained in the dough when deciding when to place into the oven.

* Gently place knife cuts on the top of the loaf just before they go into the oven.

* Steam as per Vienna loaf in a closed oven.

* Place the loaves on the sole of the oven brick at the 20 - 30 minute mark. Pull the flue so as to open up the oven and allow all moisture to escape.

* Bake for a further 40 - 50 minutes, until the loaf has a hollow sound when you tap the bottom of the loaf.

When first mixed, place the dough into a well oiled bow and cover with a cloth

After and hour or so, the dough has doubled and is ready for the final scale and moulding into shapes.

Faults that may occur.

* Loaf sunken in and has no shape = less proof, you may have over proved prior to baking. Try a smaller loaf into the oven next time.

* Poor oven spring = underdeveloped dough. Mix it more to obtain a smooth textured dough. Remember, the smoother dough (with out over mixing ) the more air you can trap in the proofing periods.

* Dry cracking on the top of my loaf. It looks a funny uneven colour too = the dough is not proved enough. Allow it to ripen more before placing it into the oven.

Baguettes and Rolls are great table treats with soup and stews or cheese and wine!