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Ciabatta's Méditerranée


Flour 45% 4500 g
Rye Flour 5% 500 g
Vitason Méditerranée 50% » 50% 5000 g
Fresh Yeast 2% 200 g
Sonplus Krokant Extra (Crispy) » 2% 200 g
Olive oil 2% 200 g
Water approx. 70% 7000 g
Olives 20% 2000 g
Rye Flour 5% 500 g
Working method
Kneading Mix all ingredients, with 60% of the water, into a fairly stiff dough After that gradually add the remaining water and finalize the kneading After kneading directly mix filling in
Dough temperature Approx. 22°C
Bench proof Approx. 75 minutes in a container
Moulding Sprinkle the workbench with rye flour, empty the container and fold the dough piece once and dust it with rye flour Gently push out the dough piece until it reaches a thickness of approx. 2-3 cm Stab into pieces of approx. 8 x 15 cm (approx. 450 grams) Place the dough pieces on a with rice flour prepared inserteror baking sheets
Final proof Approx. 40 minutes
Decorating Just before baking sprinkle with rye flour
Baking Approx. 25 minutes at 220°C with steam
Extra information
Remarks Indicatie grondstofkostprijs: € 0,63 / st
BRC Halal Kosher RSPO Skal

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