ciabatta muffin

Name: ciabatta muffin
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 1/2 cube (21 g) Yeast; 600 g Flour; 1 1/2 TABLESPOONS Salt; 100 g Gouda cheese; 100 g Mozzarella cheese; 100 g dried tomatoes in oil (glass); 7-10 Tbsp Flour; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

1/2 cube (21 g) Yeast
600 g Flour
1 1/2 TABLESPOONS Salt
100 g Gouda cheese
100 g Mozzarella cheese
100 g dried tomatoes in oil (glass)
7-10 Tbsp Flour
baking paper

Directions

1
Dissolve yeast in 500 ml of very cold water. Mix flour, salt and yeast water with a wooden spoon to a soft dough. Seal the dough airtight in a bowl at least twice the size. Leave to rise at room temperature for approx. 4 hours, or chill for at least 12 hours
2
Cut baking paper into 12 pieces of approx. 20 x 20 cm. Place a piece of baking paper in each well of a muffin tray (12 wells). Press the centre of the paper onto the bottom of the muffin pan and fold the edges all around so that the troughs are laid out
3
Grate the gouda finely. Pluck the mozzarella finely. Cut tomatoes into large cubes. Knead cheese and tomatoes into the dough. Form into 12 balls on a floured work surface and place in a muffin tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes
4
waiting time at least 4 hours