EASY CIABATTA - Italian bruschetta bread

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Puratos ingredients

All ingredients

Bakers Flour 10.000kg 100%
Water 6.200ltr 62%
Yeast 0.250kg 2.5%
Easy Ciabatta 1.000kg 10%
Olive Oil 0.300kg 3%

Recipe

Method:
1. Dough temperature 25-26°C.

Mixing:
1. Spiral 2 minutes slow and 6-8 minutes fast.
2. High speed 2½-3 minutes.

Processing:
1. Rest for 20 minutes in bulk.
2. Scale at desired weight - 470g/920g after 15-20 minutes.
3. Hand up gently, rest 10-15 minutes.
4. Mould into a vienna shape, and then flatten slightley.
5. Prove for 45-60 minutes at 32-35°C 80-85% humidity.

Baking guide:
1. Oven temperature should be cooler than normal, 190-210°C.
2. Bake with initial steam, pull damper after 15-20minutes.
3. Total bake time 30-40 minutes.

NB The baked loaf should be pale in colour with a thick crust.