[information]
title = "Ciabatta"
description = "Light Italian bread."

keywords = ["white", "yeasted", "vegan"]

notes = """
High gluten is required for this so autolyse measurements have been provided. The gluten surface is very important for this one because the dough is not shaped as to retain as much air as possible. Use plenty of folds during ferment. Simply build up the bottom surface of the dough, using olive oil during folds for easy release, and tip out onto surface when fermented, divide and proof on surface.
"""


[ingredients]
white-flour = 100
autolyse-water = 60
water = 18
salt = 2
yeast = 1.5