Mini Ciabatta's (proofing interruption)


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. 26ºC
  • Bulk proof: Approx. 90 minutes in a container
  • Scale: Approx. 1800 grams (30 pieces)
  • Divide but do not round up Place the dough pieces on baking sheets
  • Freeze it immediately
  • With the brake prover: Place the dough a day before baking in the brake prover and use the rolls programme indicated on the cabinet With the zero degrees fridge: Place the dough the day before baking in the zero degrees fridge and warm the dough gradually, be cautious with dehydration
  • Baking: Approx. 22 minutes at 230ºC with steam
Max. shelf life of the dough is about 8 weeks.