Ciabatta's Méditerranée
Ingredients
- 4500 g - 45% Flour
- 500 g - 5% Rye Flour
- 5000 g - 50% Vitason Méditerranée 50%
- 200 g - 2% Fresh Yeast
- 200 g - 2% Sonplus Krokant Extra (Crispy)
- 200 g - 2% Olive oil
- 7000 g - 70% Water approx.
Filling:
- 2000 g - 20% Olives
Decoration:
- 500 g - 5% Rye Flour
Working method
- Mix all ingredients, with 60% of the water, into a fairly stiff dough After that gradually add the remaining water and finalize the kneading After kneading directly mix filling in
- Dough temperature: approx. 22°C
- Bench proof: Approx. 75 minutes in a container
- Sprinkle the workbench with rye flour, empty the container and fold the dough piece once and dust it with rye flour Gently push out the dough piece until it reaches a thickness of approx. 2-3 cm Stab into pieces of approx. 8 x 15 cm (approx. 450 grams) Place the dough pieces on a with rice flour prepared inserteror baking sheets
- Final proof: Approx. 40 minutes
- Baking: Approx. 25 minutes at 220°C with steam
- Just before baking sprinkle with rye flour
Indicatie grondstofkostprijs: € 0,63 / st
