EASY CIABATTA - La Margherita

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Puratos ingredients

All ingredients

Bakers flour 10.000kg 100%
Water 6.500ltr 65%
Easy Ciabatta Mix 1.000kg 10%
Yeast 0.250kg 2.5%

Recipe

1. Mixing - spiral 2 minutes on slow speed and 6 minutes on fast speed. Dough temperature 25°C.
2. Bulk fermentation of 10 minutes.
3. Scale and hand up. Give an intermediate proof of 5 minutes 
4. Divide and mould (the BDM plate should have been greased with olive oil).
5. Dip the underside of the dough pieces in the rye or wholewheat flour and leave to proof with the key down.
6. Prove for 30-45 minutes. Turn the dough pieces oven and bake without steam.
7. Oven temperature 240°C.
8. Baking time: about 20 minutes.