Ciabatta

Recipe Adapted from Source: https://ricette.giallozafferano.it/Ciabatta-non-impastata.html

accessed July 2018

Dry yeast 1g
Water 450 g
Salt up to 15 g
Flour 600 g
Sugar 1 tsp
Corn flour as needed
Olive oil as needed

1. Pour the flour into a large bowl and then add the dehydrated yeast. Dissolve the salt and malt
in lukewarm water, mix well and then pour the mixture into the bowl with flour and baking
powder.
2. Mix just what you need to mix the ingredients, then cover the bowl with transparent film and
let it rise at room temperature (put the bowl inside the oven off) for at least 18 hours. After
the indicated time the dough should have a consistency full of bubbles and rather sticky.
Take an oven pan, oil it lightly with extra virgin olive oil. and sprinkle with corn flour. Spray
water on a work surface and place a piece of transparent film on top.
3. Sprinkle the transparent film with plenty of flour. Pour over the floured dough the mixture
and, flouring your hands, give it a rather flat and elongated shape. Put the film near the
dripping pan and with a strong movement overturn the dough.
4. Give it a flat and elongated shape, sprinkle the surface with flour and then cover the slipper
with a clean cloth and let it rise for another two hours at 30 °. Spent the two hours bake it in a
preheated oven for 40 minutes at 220 degrees. Once the non-kneaded slipper has the crust,
extract it from the oven.

Storage

Keep the non-kneaded slipper in a plastic bag for 4-5 days at most. Once cooked, it is possible to
freeze it; when you serve it, thaw it in the fridge and let it come back to the oven for a few
minutes.

Week 14: Ciabatta & Chocolate Brownie Page 1 of 2

June 2018
 Chocolate brownie

Recipe adapted from source:https://www.olivemagazine.com/recipes/baking-and-

desserts/classic-chocolate-brownies/ accessed July 2018

Butter 100g, chopped

Dark chocolate 200g, chopped
Eggs 4
Golden caster sugar 250g
Plain flour 100g
Baking powder 1 tsp.
Cocoa 30g

Variations
White or milk chocolate chunks 100g, chopped
Hazelnuts 100g, toasted, roughly chopped
Pecans 100g, toasted, roughly chopped
Baby marshmallows 2 handfuls

Method
Heat the oven to 180C/fan 160C/gas 4.

1. Line a 22cm square brownie tin with baking parchment. Melt the butter and chocolate
together in a microwave or in a bowl set over a pan of simmering water. Cool to room
temperature.
2. Whisk the eggs and sugar together until the mixture is light and fluffy. Fold the chocolate
mixture into the egg mixture and sift on the flour, baking powder and cocoa. Fold this in to
give a fudgy batter.
3. Bake for 25-30 minutes or until the top is cracked but the middle just set. Cool completely,
then lift out of the tin and cut.

Week 14: Ciabatta & Chocolate Brownie Page 2 of 2

June 2018