Ciabatta is a concentrate for the production of all kinds of Italian type bakery products. It is particularly recommended for the production of ciabatta rolls, but also for baking rustic style bread, baguettes and pizza bottoms. Ciabatta type bread comes from northern Italy and is as popular and loved in Italian cuisine as a baguette in France. Ciabatta is characterized by large pores in the structure of the crumb and crispy crust.
Ingredients | Ingredients [g] |
Wheat flour 500 | 900 |
Rye flour type 720 | 100 |
Ciabatta mix | 50 |
Yeast | 15 |
Salt | 22 |
Water | 700 |
Kneading | 7’ + 3’ |
Method:
Knead all dough ingredients to uniform, elastic consistency. Allow the initial fermentation of the dough for about 60 minutes at ambient temperature. After this time, break the dough and ferment in the bowl for another 30 minutes. Then divide the dough delicately, form it and leave it to rest on the table, covered for about 30 minutes and then bake with steam. STEAM THE OVEN BEFORE LOADING.
Baking: 240-250°C with steaming
Ingredients | Ingredients [g] |
Wheat flour 500 | 1 000 |
Ciabatta mix | 50 |
Yeast | 20 |
Salt | 22 |
Olive oil | 30 |
Olives | 100 |
Water | 650 |
Kneading | 6’ + 3’ |
Method:
Knead all dough ingredients to uniform, elastic consistency. Add the drained olives for the last 30 seconds of high speed kneading. Allow the initial fermentation of the dough for about 60 minutes at ambient temperature. Then divide the dough delicately, shape it and allow fermentation at 35°C and air humidity of 80% for 35 - 45 minutes. Bake with steaming STEAM THE OVEN BEFORE LOADING.
Baking: 240-250°C with steaming
Baking time: 25 minutes
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