Mini Ciabatta's


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 a with rice flour prepared inserter or baking sheets
  • Final proof: Approx. 20 minutes
  • Baking: approx. 22 minutes at 230ºC with steam