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Ciabatta's - Sonplus Ciabatta

Ingredients

  • 10000 g - 100% Flour (High protein)
  • 500 g - 5% Sonplus Ciabatta 5%
  • 200 g - 2% Fresh yeast
  • 150 g - 1.5% Salt
  • 200 g - 2% Sunflower oil
  • 7000 g - 70% Water approx.

Working method

  • Mix all ingredients and approximately 55% of the water into a well developed dough. Gradually add remaining water
  • Dough temperature: approx. 26ºC
  • Bulk proof: Approx. 75 minutes in a bowl, greased with oil. Half way fold the dough in four
  • Place the dough into the rye flour. Flatten the dough (approx. 2-3 inches) and cut pieces of about 8 x 10 inches
  • Final proof: Approx. 40 minutes
  • Powder the dough with rye flour before baking
  • Baking: approx. 30 minutes at 220ºC