My Sonneveld
Register Log in 

Log in

// Home / Recipes / Mini Ciabatta's

Mini Ciabatta's

Ingredients

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

This website uses cookies. Why? Click here for more information. Close