Multigrain Ciabatta

Ingredients

Unit
Wheat Flour (strong) 10.000 kg
Water 6.500 kg
O-tentic Durum 0.400 kg
Salt 0.180 kg
Softgrain Wheat 4.250 kg
total 21.330

Method

  • Mix together for 8 mins slow & 6 mins fast adding water gradually.
  • Dough temperature: 24 - 26 °C.
  • Resting time: 120 - 150 mins
  • Make up on stress free line, fully open settings (rollers)
  • Divide into 525g pieces, place on trays in prover.
  • Prove 30 mins, at 28 - 30 °C, 80 % RH
  • Baking 30-35 mins at 240 °C with steam, lower to 220°C.