Roasted Strawberry Balsamic Ciabatta with Black Pepper
500gbread flouror 100g whole wheat, 400g bread flour 475g (~2 cups) water 2 tsp. yeast 15g salt
2cupscleaned strawberriescut into quarters
Black Pepper to taste
) In Kitchen Aid style mixing bowl combine water and whole wheat flour. Allow to rest for at least twenty minutes or up to several hours. Add remaining ingredients and mix until roughly combined by hand or using the paddle attachment on your mixer, let it rest for 10 minutes.
2) With the paddle or hook beat the batter until it starts begins to climb the hook or paddle (the paddle is considerably faster but I usually use the hook because it gives a little more leeway to take my eyes off the bowl) It will start out like pancake batter but in anywhere from 10 to 30 minutes it will start to develop strands and begin to pull away from the edges and climb up the hook or paddle. The change usually happens about five minutes after I think it will.
3) Place into a well oiled container and let it triple! Not double, triple. Generally this takes about 2.5 hours. I have a strait sided clear container that I use. The sides are marked so it's easy to see how much the dough has risen.
4) This is when I roasted the strawberries and balsamic vinegar, in a 325 degree oven for about twenty minutes, stirring occasionally. You want to give it time to cool before using. And OMG if I knew how wonderful I would find the scent of roasting strawberries I would have done this all winter long to remind that spring is just around the corner.
5) Empty on to a well floured counter, and by well floured I mean a half a cup or more (the straight sided container works well here as well, I just 'pour' the dough out and very rarely have to scrape). Cut into 3 pieces. Dust with flour (lots) flatten slightly and add filling, gently fold the dough around the filling and form into oblong loaves. Let them proof for about 45 minutes, which gives you enough time to crank that oven up to 500F.
6) After 45 minutes or so the loaves should be puffy and wobbly. Gently pick up the loaves and stretch into your final ciabatta shape (~10" oblong rectangle) and flip them upside down (this redistributes the bubbles, so you get even bubbles throughout), and onto parchment. Try to do it in one motion and be as gentle as you can, it might look like you've ruined them completely, but the oven spring is immense on these things.
7) Bake at 500F until they are 205F in the center (about 15-20 minutes), rotating 180 degrees half way through. I usually bake this on a cookie sheet lined with parchment, as only two loaves fit on the pan I cook it in two batches. The second batch is almost always puffier.
8) Allow to cool before slicing.
Roasted Strawberry Balsamic Ciabatta with Black Pepper https://www.recipefiction.com/2014/04/roasted-strawberry-balsamic-ciabatta-with-black-pepper.html