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Ciabatta's - Sonplus Krokant Extra (Crispy)

Ingredients

  • 9500 g - 95% Flour
  • 500 g - 5% Rye Flour
  • 200 g - 2% Fresh Yeast
  • 200 g - 2% Sonplus Krokant Extra (Crispy)
  • 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, to a fairly stiff dough After that gradually add the remaining water and finalize the kneading
  • 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 int pieces approx. 8 x 10 cm Place the dough pieces on a with rice flour prepared inserter or baking sheets
  • Decorating: Just before baking sprinkle it with rye flour
  • Final proof: Approx. 40 minutes
  • Baking: approx. 30 minutes at 220°C with steam