PRIMA ACTI-PLUS ROMA - Ciabatta

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Puratos ingredients

All ingredients

Flour 10.000kg 100%
Water 7.5-8ltr 75-80%
Salt 0.200kg 2%
Yeast (fresh) 0.100kg 1%
Prima Acti-Plus Roma 0.300kg 3%

Recipe

Mixing: 2 minutes slow + 9 minutes fast.
Dough temperature :25°C.
Bulk fermentation: 90-120 minutes in a plastic bowl lightly greased with olive oil.
Place the dough on a bed of flour.
Divide the dough up into strips.
Divide into pieces of 90 to 160g, according to your needs. Flatten the dough pieces on the bed of flour making sure that the cut of the dough is up and in the middle.
Turn the dough piecs over in the flour making sure that both sides are well covered.
Final fermentation (85% RH, 28°C): 20-45 minutes.
Before placing in the oven, turn the dough pieces over and stretch them slightly in a lengthwise direction.
Bake with initial steam at 230°C.
Baking time: 22-25 minutes.
Open damper 5 minutes prior to end of baking.