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Ciabatta's

Ingredients

Flour 95% 9500 g
Rye Flour 5% 500 g
Fresh Yeast 2% 200 g
Sonplus Krokant Extra (Crispy) » 2% 200 g
Salt 1,5% 150 g
Olive Oil 2% 200 g
Water approx. 70% 7000 g
Working method
Kneading Mix all ingredients, with approx. 60% of the water, to a fairly stiff dough After that gradually add the remaining water and finalize the kneading
Dough temperature Approx. 22°C
Bench proof Approx. 75 minutes in a container
Moulding Sprinkle the workbench with rye flour, empty the container and fold the dough piece once and dust it with rye flour Gently push out the dough piece until it reaches a thickness of approx. 2-3 cm Stab int pieces approx. 8 x 10 cm Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 40 minutes
Decorating Just before baking sprinkle it with rye flour
Baking Approx. 30 minutes at 220°C with steam
BRC Halal Kosher RSPO Skal

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