Ciabatta or Focaccia

POOLISH
Ingredie Metr Pound %
nts ic s
Bread 1000 2# 10
flour g 4oz 0
Water 1000 2# 10
70ºF g 4oz 0
Yeast - 1g Pinch 1
fresh

1. Combine 70° water and the yeast and stir until completely
dissolved
2. Combine bread flour with the above and blend together to a smooth
consistency
3. Cover with plastic wrap so that no crust forms
4. Place in a controlled environment of 68-70º F overnight.

DOUGH
Final
Weight
5165g 11#
9oz

Ingredie Metr Pound Final Overal

nts ic s % l %
Bread 1860 4# 100 100
flour g
Water 1230 2# 66 77.9
104º g 12oz
Yeast 20g ¾ oz 1 .7
Salt 55g 2 oz 3 1.9
Poolish 2000 4# 8 107
g oz
1. Take flour temperature and room temperature
2. Decide what your water temperature will be (Water temperature
will be about 100- 104°F)
3. Place water, poolish, yeast, salt and flour in vertical mixer
4. Mix on 1st speed for 6 minutes.
5. Scrape the bottom of the bowl every two minutes.
6. Mix on 2nd speed for 1 minute.
7. Place dough in oiled container making sure that the internal
dough temperature is 75° F. If it’s not, place in a warm
environment until desired temperature is achieved.
8. In an ideal situation, the dough will get one stretch and fold
every 45 minutes (Three to four stretch and folds over the
duration of 2 ½ hours)
9. If dough still touches all four sides of the bin, another stretch
and fold is necessary.
10. Total time of bulk fermentation should not exceed 2 ½ hours
• When making Focaccia Divide dough into 1 and ½ sheet pans and
work as discussed in the DVD

1
11. Divide dough into eight even parts.
12. Dust couche with medium rye flour and place dough seam up
into it, six to a board
13. Allow to proof for ½ - ¾ hour
14. Pre-steam the oven chamber generously
15. Invert the ciabatta before placing on loader
16. When placing on loader, gently elongate the shape.
17. Bake at 480° in a pre-steamed oven, make sure to add steam
when loaded into the oven.
18. Open damper when color is visible on baking loaves
19. Bake for a minimum of 35-40 minutes

Flavored Oil for Focaccia

Ingredient Metr
s ic
Olive oil 500g
Fresh 1
rosemary stem
Garlic 9g
extract
Basil 2g
extract
Salt 5g

1. Stir above ingredients together and keep in a plastic

container
2. Store in refrigerator for up to four days.
• All of the extracts are available through Amoretti

Sautéd Onion Rings

Ingredients Metr
ic
Red onion 1
each
Rosemary 1g
extract
Garlic extract 2g
Olive oil 10g
Salt 2g
Pepper - fresh 2g
ground
1. Peel and cut the onion into rings.
2. Add all of the above ingredients to a sauté pan and heat.
3. When oil is hot, quickly sauté the onion rings until they are
glassy.
4. Cool and add as a topping to the focaccia.

2
 • All of the extracts are available through Amoretti

• For Focaccia: scale dough to 2950g per full sheet pan

• Make sure the sheet pan is oiled
• Place oil mixture on top of dough and gently work the dough
to the outside edge using your fingertips.
• Allow the dough to relax for ten minutes and repeat the
previous step.
• Allow the focaccia to rest again, and add any toppings
(except cheese) before working the dough
• Proof for 30 minutes then bake at 480ºF till desired color
is achieved (minimum 30 minutes)
• For the last ten minutes of the bake, add the cheese

3
 Decorative Dead Dough Syrup
Ingredients Metric Pounds %
1x 1x
Granulated 1175g 2# 9.4 10
sugar oz 0
Water 1140g 2# 8.1 97
oz
Glucose 420g 14.8 oz 35

1. Boil water
2. Combine sugar and glucose
3. Scale boiling water to desired weight
4. Combine above ingredients and stir until all of the
crystals have dissolved
5. Store at room temperature for up to one week
• 1x the formula will be enough syrup for 4 batches of
dead dough

White Decorative Dead Dough

Ingredients Metric Pounds %
1x
White rye flour 750g 1# 10.4 10
oz 0
Light buckwheat 250g 8.81 oz 25
flour
Syrup 640g 1# 6.56 64
oz

1. Combine all of the dry ingredients in a large steel

bowl
2. Add the desired syrup amount
3. Mix together by hand with a plastic bowl scraper
4. Add more syrup to achieve the desired consistency
5. When finished, the dough should feel smooth with no
dry spots
6. Cover with plastic wrap
7. Place in a box and cover with a damp cloth
• Can be used for up to three days
• Bake in a convection oven at 320º F until some color
is achieved
• Purple and green are very susceptible to color loss
• Dough will be soft when removed from oven

Speckled Decorative Dead Dough

1
 Ingredients Metric Pounds %
1x
White rye flour 750g 1# 10.4 10
oz 0
Organic dark 250g 8.81 oz 25
buckwheat flour
Syrup 640g 1# 64
6.56oz

Brown “ Caramel” Decorative Dead Dough

Ingredients Metric Pounds %

1x
White rye flour 750g 1# 10.4 10
oz 0
Light buckwheat 250g 8.81 oz 25
flour
Syrup 460g 1# 46
Carmel color or 200g 7.05 oz 20
molasses

• See Caramel color at the end of the formula section

Yellow Decorative Dead Dough

Ingredients Metric Pounds %

1x
White rye flour 700g 1# 9 oz 700
Light buckwheat 275g 9.7 oz 27.
flour 5
Turmeric powder 25g 1 oz 2.5
Syrup 640g 1# 6.56 64
oz

Red Decorative Dead Dough

Ingredients Metric Pounds %

1x
White rye flour 650g 1# 1 oz 65
Light buckwheat 250g 8.81 oz 25
2
 flour
Dark chili 100g 3 ½ oz 10
powder
Syrup 640g 1# 6.56 64
oz

Black Decorative Dead Dough

Ingredients Metric Pounds %

1x
White rye flour 650g 1# 1 oz 65
Light buckwheat 250g 8.81oz 25
flour
Black cocoa 100g 3 ½ oz 10
Syrup 680g 1# 7.84 64
oz

Green and Purple Decorative Dead Dough

Ingredients Metric Pounds %

1x
White rye flour 700g 1# 8.64 70
oz
Light buckwheat flour 225g 7.93 oz 22.
5
Dried spinach powder or 75g 2.64 oz 7.5
beet powder
Syrup 680g 1# 7.84 68
oz

Caramel Color

Ingredients Metric Pounds %

1x
Granulated 1000g 2# 3.2 10
sugar oz 0
Water 320g 11.28 32
oz

1. Make a caramel using the dry method

2. Do not add all of the sugar to the pot
3. Cook the sugar until a smoky Stage
3
4. While cooking caramel, boil some water
5. Scale water to desired weight
6. Carefully add the boiling water to the caramel
7. Make sure to stir while adding the water and maintain
a low flame
8. Cool and add to the syrup