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// Home / Recipes / Ciabatta's Walnut Fruit

Ciabatta's Walnut Fruit


Flour 45% 4500 g
Rye flour 5% 500 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 2% 200 g
Sonplus Krokant Extra (Crispy) » 1% 100 g
Water approx. 80% 8000 g
Walnuts 25% 2500 g
Refu-Papaya Pieces 15% 1500 g
Working method
Kneading Mix all the ingredients into a fairly stiff dough (50% water). Add the remaining water in the second gear till an smooth an developed dough. After kneading directly put mix filling in
Dough temperature Approx. 24ºC
Bulk proof Approx. 90 minutes in an oil-lubricated container
Moulding Sprinkle the bench with enough rye flour, turn the tray around and fold the dough piece once and dust it off with rye flour. Sprinkle the dough with rye flour and gently push out the pieces of dough until it reaches a thickness of approx. 2 cm. Cut it to 10 x 10 cm. Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 20 minutes
Baking Approx. 20 minutes at 220ºC with steam
Extra information
Remarks For longer tenderness soak the nuts.
BRC Halal Kosher RSPO Skal

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