John Myers
Ciabatta Tuscany
The perfect ciabatta tuscany recipe with a picture and simple step-by-step instructions.
- 300 ml Water cold
- 1 pinch Italian seasoning salt
- 400 g Wheat flour type 550
- 100 gr Whole wheat flour
- 1 tsp Extra virgin olive oil
- 1 packet Dry yeast
- 40 g Finely chopped tomatoes pickled in oil
- 1 tsp Fresh finely chopped rosemary
- 1 tsp Pine nut
- Place the ingredients in the BBA in the order given above, including dry yeast, and start the Basic “Level I” program. When the signal sounds for additional ingredients, add the tomatoes, rosemary and pine nuts. The BBA takes care of the rest by itself. Duration a total of 3 hours at BBA Unold. Let cool down briefly and then remove from the mold. Of course you can bake the bread without BBA, unfortunately I don’t know the exact times for “let it rise”. I only know that “rising” is very important for the yeast and that it takes some time.
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