Ciabatta with chia and buckwheat
Ingredients

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 |