Slurry
60 Gram Bread flour
170 Gram Water

Ciabata Dough

• • 1 Box Gracious Bakers Pizza pre-miX
  • 220 Gram Water, Room Temperature
  • 30 Gram Coconut Oil
  • 20 Gram Yeast Fresh / 10 Gram Dry Yeast
  • 20 Gram Erythritol / Sugar Replacement
  • 10 Gram Lemon juice
  • 5 Gram Salt

What Your Will Need

What You Will Need:

• 2 Large Bread Loafs
• Scale
• Hand Beater
• Coconut oil & Brush
• Rice Flour for dusting.
• Oven
• Bowl of Water for Hands

Method:

– In a small pot, mix together the bread flour and water for your slurry. It will be a bit lumpy, that is perfectly fine.

– Slowly simmer while continuously stirring with a wooden spoon until cooked through and the mixture forms a ball of dough. This takes about 2-3 minutes.

– Wrap the slurry in cling wrap and chill until needed.

The slurry has been cooking here for about 2 minutes.

Cooked slurry, allow to cook.

Tip: Your slurry can be made in advance and kept in the fridge for 3- 5 days. Every time you need to make vegan style bread, simply weigh off 210 Grams of the mixture and use in your recipe.

Dough Method:

• Method

  • Preheat your oven to 180°C (350°F).
  • Prepare the Slurry:
  • In a small pot, mix together the bread flour and water for your slurry. It will be a bit lumpy, that is perfectly fine.
  • Slowly heat while continuously stirring with a wooden spoon until cooked through and the mixture forms a ball of dough.
  • Wrap the slurry in cling wrap and chill until needed.

  3. Dough Method:

  • Grease your 2 bread loafs, brush with some coconut oil and dust with rice flour, tapping out any excess flour.
  • Dissolve your yeast in the water, add the erythritol or suitable sugar replacement, honey and mix well with a small whisk to dissolve the sweetener. Allow to stand for 3-5 minutes until the mixture starts to froth.
  • Sift your pizza pre-mix into a medium size mixing bowl.
  • Using a hand mixer with dough hook attachments, mix the flour while slowly adding the yeast mixture, scraping the sides of the bowl to ensure all the ingredients are well incorporated.
  • Mix on slow for 1 minute until the mixture is well combined.
  • Add the lemon juice and salt and mix an additional 1 minute.
  • Add the room temperature slurry (210g) and mix until well incorporated, for at least 2 minutes on slow mixing.
  • Allow the mix to rest for 2 minutes, wet your hands and divide into 2 and start flattening your dough into a rectangular shape and fold the 2 outer edges by ⅓ so it resembles a book, fold the 2 ends to the bottom so that all the open edges are closed. Using water to wet your hands to smoothen and to elliminate sticking to hands.
  • Place in your bread tins, cover with an oiled covering and proof until double in volume ±60-90 minutes depending on temperature.
  • Dust with rice flour on top.
  • Bake in your pre-heated oven for 15 – 20 Minutes until golden brown and baked to perfection.
  • These ciabatta style breads will impress all the guests.
  • Best enjoyed with family and friends, Enjoy!

HAPPY BAKING!

Note: This recipe yields 12 Dinner Rolls or 8 Large Rolls