Cocodrillo Ciabatta (Recipe adapted from Sotong Cooks)
Ingredients
500g bread flour
450g water
2 tsp instant yeast
15g salt
Method
1. Mix all ingredients roughly till combine & let it rest for 10mins.
2. After the resting period, turn on mixer & beat for 10mins until the dough pulls away from the sides & bottom of the bowl.
3. Place into a well oiled container & let it triple in size.
4. After triple in size, 'pour' out the dough onto a heavily floured surface. Separate the dough into 2 pieces. Dust with flour & proof the dough for another 45mins.
5. Pick up one piece of the dough & flip them upside down onto a silpat mat. Repeat with the other piece of dough.
6. Bake in a preheated oven @ 240°C for 25mins.
