My Sonneveld
Register Log in 

Log in

// Home / Recipes / Ciabatta's



Flour (High protein) 100% 10000 g
Sonplus Ciabatta 5% » 5% 500 g
Fresh yeast 2% 200 g
Salt 1.5% 150 g
Sunflower oil 2% 200 g
Water approx. 70% 7000 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

This website uses cookies. Why? Click here for more information. Close