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Mini Ciabatta's (proofing interruption)


Flour 100% 10000 g
Fresh Yeast 1,7% 170 g
Salt 1,5% 150 g
Proson Krokant Malt (crusty malt) » 1% 100 g
Proson Freeze » 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 baking sheets
Freeze Freeze it immediately
Heating With the brake prover: Place the dough a day before baking in the brake prover and use the rolls programme indicated on the cabinet With the zero degrees fridge: Place the dough the day before baking in the zero degrees fridge and warm the dough gradually, be cautious with dehydration
Baking Approx. 22 minutes at 230ºC with steam
Extra information
Remarks Max. shelf life of the dough is about 8 weeks.
BRC Halal Kosher RSPO Skal

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