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Ciabatta's (Italy)

Ingredients

  • 9500 g - 95% Flour
  • 500 g - 5% Rye Flour
  • 300 g - 3% Sonplus Krokant Extra (Crispy)
  • 100-400 g - 1-4% Sonextra Zuurdesempoeder (Sourdough)
  • 200 g - 2% Fresh Yeast
  • 150 g - 1.5% Salt
  • 200 g - 2% Olive oil
  • 7000 g - 70% Water approx.

Working method

  • 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. 22ºC
  • Bulk proof: Approx. 75 minutes in a container
  • Sprinkle the workbench with rye flour, empty the container and dust the dough with rye flour Gently push out the dough piece until it reaches a thickness of aprpox. 2 cm Stab into pieces of approx. 8 x 15 cm Place the dough pieces on a with rice flour prepared inserter or baking sheets
  • Final proof: Approx. 40 minutes
  • Baking: Approx. 30 minutes at 220ºC with steam