Easy Ciabatta


Mix in powder form for typical Italian bread

Recipe

Flour ......................................................................10 kg
Easy Ciabatta 10/100....................................................1 kg
Water .......................................................................8 L
Yeast .....................................................................220 g

Ingredients

Wheat flour - salt - dried rye sourdough - malt flour* - antioxidant: ascorbic acid (E300) - enzymes*


*contain wheat
Store in a dry place (max. 25°C).
Close packaging tightly after each use.
15 Kg

Method

Mix for 2 minutes on slow speed and 9 minutes on fast speed. The dough should have a maximum temperature of 25°C. Take a plastic bowl and grease it lightly with olive oil. Give a bulk fermentation of 60 minutes. Place the dough on a "bed" of flour. Divide the dough up into strips. Divide into pieces of between 90 and 160 g according to your needs. Flatten the dough pieces on the bed of flour making sure that the cut on the dough is up and in the middle. Turn the dough piece over in the flour, making sure that both sides are well covered. Give a proof of 60 to 90 minutes. Before placing in the oven, turn the dough pieces over and stretch them lengthwise. Oven temperature : 230°C. Baking time: 22 to 25 minutes according to the size of the dough pieces.

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