Mini Ciabatta's (proofing interruption)
Ingredients

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. |