EASY CIABATTA - Lardo Bread

1. Mixing - spiral 2 minutes on slow speed and 9 minutes on fast speed. Dough temperature 25°C/77°F.
2. Scale at 2.000kg. 
3. Rest for 60-120 minutes in bulk in an Olive oil greased tray. 
4. Turn the dough pieces out onto a floured table. 
5. Divide into strips approximately 10cm wide, and cut strips into 10cm pieces. 
6. Spread 40g of chosen fillings onto the centre of the dough piece (see below for filling recipe suggestions).
7. Fold in two and ensure the edges are joined. 
8. Place onto an Olive oil greased tray. 
9. Before baking, dust liberally with flour and make 3 cuts in the top - ensure that the cuts penetrate through to the fillings.

Prove for 30 minutes at 28°C 85%

Bake in a rack oven for 15 minutes at 215°C, open damper after 10 minutes

Lardo Fillings Suggestions

To make up the Bechamel Sauce:   Bechamel Sauce   1.000kg  +  Water  2.000kg

> Recipe 1
Pesto Sauce  1.000kg
Bechamel Sauce (made up)  1.000kg
Diced Smoked Bacon  1.100kg

Combine together

> Recipe 2
Bechamel Sauce (made up)  1.000kg
Grated Cheddar Cheese  1.700kg
Sliced Spring Onion  0.840kg
Diced Smoked Bacon  2.100kg

Combine together

The Lardo can be elaborated using different types of fillings, an easy way to diversify the range (e.g. fill with ham & cheese).