Select your country
Search

Ciabatta with chia and buckwheat

Ingredients

  • 4000 g - 40% Flour
  • 1000 g - 10% Rye flour
  • 5000 g - 50% Vitason Chia Buckwheat
  • 300 g - 3% Fresh Yeast
  • 6500 g - 65% Water approx.

Working method

  • Mix all ingredients with 60% of the water into a developed dough. Then gradually add the remaining water
  • Dough temperature: approx. 22°C
  • Bulk proof: Approx. 80 minutes in a with oil prepared containter
  • Sprinkle the bench with rye flour, flip the container, fold the dough piece 1 time and sprinkle with rye flour again. Carefully express to approx. 2-3 cm thickness. Then cut pieces of approx. 8 x 10 cm and place on with rice flour prepared inserters or baking sheets
  • Decorating: Just before baking sprinkle with rye flour
  • Final proof: Approx. 15 minutes
  • Baking: approx. 20 minutes at 220°C with steam

Print

Select your country
Facebook-icon