Mini Ciabatta's
Ingredients
- 10000 g - 100% Flour
- 150 g - 1.5% Salt
- 100 g - 1% Proson Krokant Malt (crusty malt)
- 100 g - 1% Olive oil
- 7500 g - 75% 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. 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
