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Mini Ciabatta's


Flour 100% 10000 g
Fresh Yeast 1,7% 170 g
Salt 1,5% 150 g
Proson Krokant Malt (crusty malt) » 1% 100 g
Olive oil 1% 100 g
Water approx. 75% 7500 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. 26ºC
Bulk proof Approx. 90 minutes in a container
Scale Approx. 1800 grams (30 pieces)
Dividing Divide but do not round up Place the dough pieces on a with rice flour prepared inserter or baking sheets
Final proof Approx. 20 minutes
Baking Approx. 22 minutes at 230ºC with steam
BRC Halal Kosher RSPO Skal

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