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.