EASY CIABATTA - Ritorto 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 150g pieces. 
6. Flatten the dough pieces - ensure cut surface is at the top - lightly roll in flour. 
7. Spread 40g of chosen fillings diagonally onto the dough piece (see below for filling recipe suggestions).
8. Fold the two corners over and ensure the edges are joined. 
9. Place onto an Olive oil greased tray. 
10. Before baking, dust liberally with flour.

Prove for 30 minutes at 28°C 85%

Bake for 15 minutes at 215°C, open damper after 10 minutes

Ritorto 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

> Recipe 3
Frankfurter  1 each
Streaky Bacon  1 each
Mashed Potato  1.000kg
Grated Cheddar Cheese  0.550kg
Chopped Peppers  0.120kg
Chopped Spring Onion  0.120kg

Combine together