Ciabatta's (Italy)
Pieces
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
