Ciabatta with Red Wine

Ingredients

Working method
Kneading	Mix all ingredients into a smooth and well developed dough. Add the last 20% wine gradually and finish kneading
Dough temperature	Approx. 26ºC
Dividing	Divide into containers with olive oil
Dough proof	Place containers in cooling for 12 to 24 hours. Fold the dough about 3 times
Moulding	Take the dough out of the cooling and pour out on a table with ryeflour. Spread the dough gently and evenly. Divide the dough into desired size and place on prepared inserters
Final proof	Approx. 20-30 minutes at 28ºC and 70% moisture
Baking	Approx. 20 minutes at 230ºC with steam