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Ciabatta's

Ingredients

Flour (High protein) 100% 10000 g
Water approx. 70% 7000 g
Fresh yeast 2% 200 g
Salt 1.8% 180 g
Sunflower oil 2% 200 g
Sonplus Ciabatta 5% » 5% 500 g
Working method
Mixing 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
Dividing 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
Decorating Powder the dough with rye flour before baking
Baking Approx. 30 minutes at 220ºC
BRC Halal Kosher RSPO Skal

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