Ciabatta's
Ingredients

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 |