High Street Baker Ciabatta

Ingredients

Unit
Bread flour 1.000 kg
Water 0.800 kg
Salt 0.020 kg
O-tentic Durum 0.040 kg
total 1.860
High Street Baker Ciabatta

Method

  • Mix for 4 mins slow, 10 mins fast on spiral mixer.
  • Dough temperature 26 – 28°C.
  • Bulk 90 mins. Turn out on to table.
  • Process in to size required.
  • Prove at 26 – 28°C, 80 – 85% humidity.
  • Prove time 30 mins.
  • Bake with steam at 210 – 220°C for 20 – 30 mins, depending on size of product.
  • Open dampers half way through baking.