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// Home / Recipes / Ciabatta with chia and buckwheat

Ciabatta with chia and buckwheat


Flour 40% 4000 g
Rye flour 10% 1000 g
Vitason Chia Buckwheat » 50% 5000 g
Fresh Yeast 3% 300 g
Water approx. 65% 6500 g
Working method
Kneading 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
Dividing 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
Final proof Approx. 15 minutes
Decorating Just before baking sprinkle with rye flour
Baking Approx. 20 minutes at 220°C with steam
BRC Halal Kosher RSPO Skal

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