Gluten-free ciabatta with olives
- 300 g Bread mix white
- 370 ml hot water
- 200g Bread mix dark
- 100 ml water
- 20 g of yeast
- 1/2 KL sugar
- 3 tbsp virgin olive oil
- 2 tablespoons of salt
Appendices
- olives, herbs, dried tomatoes, onions...
- Liana rice flour
1. Pour 200 g of Bread mix white into the mixing bowl and pour 370 g of hot water over it. Mix well and let cool.
2. Prepare yeast from yeast, 100 ml of water and sugar, which we mix into the cooled mixture. Add the remaining 100 g of Bread mix white, 200 g of Bread mix dark , salt and olive oil. Knead with an electric mixer for 10-15 minutes.
3. Cover and let it rise for about 50 minutes.
4. On a mat sprinkled with rice flour, shape small ciabattas into square buns and large ones into bread. When processing the dough, we can add chopped olives, fold the dough several times, shape it and finally roll it like a screw. Place on a tray lined with baking paper. Drizzle with olive oil and leave to ferment for about 30 minutes.
5. Bake at a temperature of 200°C for 20-30 minutes.
- 300 g Bread mix white
- 370 ml hot water
- 200g Bread mix dark
- 100 ml water
- 20 g of yeast
- 1/2 KL sugar
- 3 tbsp virgin olive oil
- 2 tablespoons of salt
Appendices
- olives, herbs, dried tomatoes, onions...
- Liana rice flour
Products to recipe
