Ciabatta's (Italy)

Ingredients

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