Ciabatta 10%

Ingredients

Units %
Part 1
White Flour 5000g 0
EB Ciabatta Premix 10% 500g 0
NCP Yeast Wet 150g 0
1st Part Water 3000g 0
2nd Part Water 1750g 0
Part 1 total 0

Working Method

Method
  1. Place ingredients into bowl and add 60% of water over 2 minutes on slow speed.
  2. Then mix for 15 minutes on fast speed adding the remaining 35% of water over the last 10 minutes.
  3. Olives can be added on slow speed until fully incorporated into the dough.
  4. Transfer mix into a lightly oiled bucket. (olive oil) Cover and allow dough to rest for 90 minutes. Folding twice during resting.
  5. Carefully turn dough out onto a table dusted with sifted maize meal.
  6. Cut dough into rectangular shapes and place onto pans dusted with maize meal.
  7. Proof outside prover for 50 minutes.
  8. Bake at 230° C with lots of steam, reducing oven temperature to 200° C for ± 20 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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