Beef Ciabatta
Preserved Vegetable and Black Truffle Flavors
Make two distinct gourmet beef ciabattas at once featuring savory preserved vegetable and luxurious black truffle flavors in a chewy, artisan crust.
This artisan beef ciabatta brings together two unique, craveable fillings: a rich, savory preserved vegetable and garlic base, and an intensely aromatic black truffle sauce. High-hydration dough is carefully mixed, cold-fermented overnight, and baked with steam for an authentic chewy texture and golden crust.
Ingredients
- 500 g bread flour
- 380 ml water
- 5 g dry yeast
- 6 g salt
- 20 g cooking oil
- 250 g pre-sliced cooked beef
- 50 g preserved vegetables
- 3 cloves minced garlic
- 2 tbsp black truffle sauce
- to taste chili peppers
Instructions
- 1Combine Dry Yeast and Water
Add the dry yeast and water into the flour in a mixing bowl to begin preparing the dough, ensuring proper hydration for the ciabatta.
Tip: Ensure the water temperature is appropriate for activating the yeast properly. - 2Mix Ingredients
Use a stand mixer on low speed initially to combine ingredients, then increase to medium speed until a coarse membrane forms.
Tip: Mix on low speed initially before increasing the speed as the dough forms. - 3Add Salt and Oil
Incorporate salt and oil into the mixing bowl containing the developing dough, continuing to mix on medium speed.
Tip: Incorporate oil and salt after the initial dough has formed to ensure proper gluten structure. - 4Check Gluten Development
Check elasticity and gluten development by stretching the dough to reveal a strong glove-like membrane, using oiled or wet hands.
Tip: Wet your hands with oil or water to prevent sticking when handling high hydration dough. - 5Refrigerate the Dough
Place the mixed dough into an oiled container, cover, and refrigerate for 20 minutes to relax the gluten structure.
Tip: Brushing the container with oil prevents the sticky dough from adhering to the sides. - 6Fold the Dough
Perform a fold and stretch on the dough using wet hands after its initial refrigeration period to build further strength.
Tip: Folding helps build strength and structure in high-hydration doughs. - 7Sauté the Filling Ingredients
Heat oil in a pan and sauté minced garlic, preserved vegetables, and optional chili peppers until fragrant to create a rich filling.
Tip: Sautéing the garlic and preserved vegetables thoroughly builds a rich, savory flavor base for the filling. - 8Preheat the Oven
Preheat the oven to top heat 230 degrees Celsius and bottom heat 220 degrees Celsius as the second fermentation nears completion to ensure optimal baking temperatures.
Tip: Proper preheating is essential to achieve the desired crust and texture on the ciabatta. - 9Invert and Dump Dough
Generously dust flour on the work surface, invert and drop out the fermented dough, and dust the top surface with flour before shaping.
Tip: Ensure enough flour is used to prevent the high-hydration dough from sticking to the surface.
