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Wild Mushroom Turkish Ciabatta

Wild Mushroom Turkish Ciabatta

At his restaurant Foliage in Franschhoek, chef Chris Erasmus uses foraged ingredients for his original dishes. You simply must try his Wild Mushroom Turkish Ciabatta recipe.

Wild Mushroom Turkish Ciabatta

Chef Chris Erasmus uses foraged ingredients for his original dishes. You simply must try his Wild Mushroom Turkish Ciabatta recipe. Recipes Wild Mushroom Turkish Ciabatta European Print This
Serves: 12 loaves
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100g dried wild mushrooms,
  • ground into a powder
  • 1kg cake flour
  • 1 litre cold water
  • 10g dried yeast
  • 1 tbs olive oil
  • 30g sugar
  • 30g salt

Instructions

  1. Preheat oven to 230°C.
  2. Place all the ingredients except the salt in a dough mixer with a paddle attachment. Mix on high speed for 8 minutes, add the salt and mix for 1 more minute (adding the salt too soon will result in a weak structure).
  3. Cover with a cloth and leave to prove until the dough has doubled in size.
  4. Place onto a floured surface, dust well with flour and cut into 15cm x 5cm rectangles using a dough cutter.
  5. Place onto floured baking trays and bake for 12 minutes. Cool on an oven rack.

 

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