Ciabatta with Red Wine


  • 10000 g - 100% Flour
  • 300 g - 3% QS Croustillant (Crispy)
  • 7500 g - 75% Red wine

Working method

  • Mix all ingredients into a smooth and well developed dough. Add the last 20% wine gradually and finish kneading
  • Dough temperature: approx. 26ºC
  • Divide into containers with olive oil
  • Place containers in cooling for 12 to 24 hours. Fold the dough about 3 times
  • Take the dough out of the cooling and pour out on a table with ryeflour. Spread the dough gently and evenly. Divide the dough into desired size and place on prepared inserters
  • Final proof: Approx. 20-30 minutes at 28ºC and 70% moisture
  • Baking: approx. 20 minutes at 230ºC with steam