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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 |
