Gloop – (Or how I learnt that sometimes the illogical works)

The background:

    I was at work and was asked to make ciabatta for the lunchtime buffet.

The first step was to hit the net, cause my bread book was at my flat in East London,

and I came across this recipe.

Seeing the possibilties, I scaled it up and made a couple changes….

The Illogical thing is the ratio of flour to water (hydration percent).

Just looking at it, it seems like far far to much water…. but it works.

Gloop Bread:

 (The Recipe)

4kg white bread flour

60g dry yeast

125ml salt

3.5 liters cold water.

Add everything into the bowl of a mixer fitted with a dough hook.

Mix on low for about two minutes.

Allow to stand for ten minutes.

Crank mixer on high and beat for about twenty minutes or until the dough

pulls up around the hook into a ball.

Pour into large bucket ( I use a empty 20 liter oil drum).

Allow to triple in size (I the joys of having a coldroom, prep doughin the evening,

chuck in coldroom for a slow rise, shape and bake in the morning)

Preheat oven to 250C (or as high as it goes, you gotta love Rational Combi Ovens)

Pour onto a well floured surface, shape into eight loaves (almost the length of a bainmarie

tray, about a third of the width),

Turn over onto floured baking trays

Yes it will look like you ruined them.

Bake for about 15 minutes, then turn oven to 160C and bake for a further 20 minutes

or until Golden brown, crusty and baked through.

Enjoy

KD