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Ciabatta's (Italy)


Flour 95% 9500 g
Rye Flour 5% 500 g
Sonplus Krokant Extra (Crispy) » 3% 300 g
Sonextra Zuurdesempoeder (Sourdough) » 1-4% 100-400 g
Fresh Yeast 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, into a fairly stiff dough After that gradually add the remaining water and finalize the kneading
Dough temperature Approx. 22ºC
Bulk proof Approx. 75 minutes in a container
Moulding Sprinkle the workbench with rye flour, empty the container and dust the dough with rye flour Gently push out the dough piece until it reaches a thickness of aprpox. 2 cm Stab into pieces of approx. 8 x 15 cm Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 40 minutes
Baking Approx. 30 minutes at 220ºC with steam
BRC Halal Kosher RSPO Skal

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