Multigrain Ciabatta Recipe

Dough Production: In a mixing bowl of a spiral mixer, combine SwissBake® T55 Flour, SwissBake® Ciabatta Mix 25, and le’sourdo® GranoArte. Knead on slow speed for 30 seconds to evenly distribute the dry ingredients. Add fresh yeast and chilled water. Knead again on slow speed for 4 minutes to achieve full hydration, then continue mixing on fast speed for 6–7 minutes until a strong, elastic gluten network is developed. The final dough temperature should be maintained between 24°C to 26°C. 

Dual-Fold Bulk Fermentation: Transfer the dough into a well-oiled square plastic container and allow it to rest for 30 minutes. With wet hands, perform the first stretch-and-fold from all four sides to strengthen the dough without degassing it. Rest for another 30 minutes, then perform a second stretch-and-fold. This second fold is critical for small ciabatta pieces, as it helps them rise vertically during baking instead of spreading flat. After the second fold, allow the dough to rest for a final 15 minutes before make-up. 

Make-Up & Seeding: Dust the workbench liberally with flour. Gently topple the dough from the container onto the floured surface without degassing. Using a floured bench scraper, cut the dough into small rectangular pieces of 60–70 g each. Lightly mist the top of each piece with water, then press the wet side into SwissBake® Rustic Décor for coating. Gently elongate each piece into a small rectangle of approximately 8–10 cm. 

Final Proof & Baking: Place the seeded ciabatta pieces on parchment-lined trays. Proof for 25–30 minutes at 31°C with 75% relative humidity. Preheat a deck oven to 230°C. Load the trays and inject a heavy burst of steam immediately. Bake for 12–15 minutes at 230°C, falling to 210°C. These smaller units require a shorter, hotter bake to retain moisture and prevent the crumb from drying out. 

Sandwich Assembly: Allow the ciabatta rolls to cool completely on wire racks before slicing. Slice each piece horizontally and apply chipotle or thousand island spread to both the top and bottom interior surfaces. Layer with a small leaf of lettuce, one thin slice of tomato, one slice of cucumber, and two half slices of yellow cheddar. Close with the seeded top. For catering or buffet service, secure each sandwich with a bamboo skewer.