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Ciabatta's Olive


Flour 100% 10000 g
Sonplus Luxe (Luxury) » 3% 300 g
Fresh Yeast 1,5% 150 g
Sonplus Krokant Extra (Crispy) » 1,5% 150 g
Salt 1,5% 150 g
Olive Oil (extra virgin) 3% 300 g
Water approx. 70% 7000 g
Chopped Olives 5% 500 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 After kneading directly mix filling in
Dough temperature Approx. 30°C
Dough proof Approx. 90 minutes in a container Push it slightly and let it rise at approx. 34°C
Moulding Sprinkle the workbench with rye flour, empty the container and fold the dough piece once and dust with rye flour Gently push out the dough piece until it reaches a thickness of approx. 2-3cm Stab into pieces of approx. 8 x 10 cm Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 30 minutes
Baking Approx. 25 minutes at 210°C with steam
BRC Halal Kosher RSPO Skal

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