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Red Pepper Ciabatta

Red Pepper Ciabatta

671kcal
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Prep 45 minutes
Cook 20 minutes
Total 16 hours
A light, airy ciabatta with a stunning golden hue and a subtle sweetness from roasted red peppers. This recipe uses a hybrid method with a long overnight preferment (sponge) to ensure a deep flavor and that classic open, honeycomb crumb.
Servings 2 loaves

Ingredients

Bread Flour
Red Pepper Paste
  • 30 g Red Sweet Pepper (finely chopped)
  • 8 g Olive Oil
  • Garlic Clove
Final Dough
  • Preferment All of the Preferment
  • 140 g Bread Flour
  • 100 g Water (1)
  • 90 g Water (2 - for bassinage)
  • 8 g Baking Salt

Method

The Night Before
  1. Dissolve yeast in lukewarm water. Add flour and mix until a cohesive but rough dough forms.
  2. Transfer to a tall container and ferment at 20-22°C (68-72°F) overnight.
Mixing & Development
  1. Blend red peppers, olive oil, and garlic into a smooth paste.
  2. Combine preferment, flour, and Water (1) in a mixer. Knead until gluten begins to form.
  3. Add salt and gradually add Water (2). Knead until the dough is smooth, elastic, and clears the bowl.
  4. Add the Red Pepper Paste and knead for 1 minute until fully incorporated.
Bulk Fermentation
  1. Transfer to an oiled container. Maintain temperature using a Folding Proofer.
  2. Perform 1–2 sets of stretch-and-folds during the first hour.
  3. Let the dough double, pre-shape loosely, then let it double again.
Shaping & Baking
  1. Divide dough into 2 equal loaves on a floured surface. Rest on a couche for 20–30 minutes.
  2. Preheat oven and Baking Steel to 500°F (260°C).
  3. Bake covered with a Baking Shell for 10 minutes, then remove the shell and bake for another 10 minutes until crisp.

Nutrition

Calories671kcalCarbohydrates128gProtein21gFat7gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat3gSodium9mgPotassium207mgFiber5gSugar1gVitamin A473IUVitamin C19mgCalcium30mgIron2mg

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