O-tentic Durum Ciabatta with Sproutgrain Rye and Onion - Puratos

Rustic style ciabatta bread, with artisan look and feel, sourdough flavours and waxy texture with juicy softgrains. This recipe allows you create a rustic style bread on an industrial line.

Working method:

Mixing Spiral: 6 mins slow, then 8 mins fast.
Dough temperature around 28°C
Bulk ferment for 90 mins or overnight and run through a Paniatrad.
Scale, cut and make up as required
Final ferment for 30 mins at an ambient temperature
Cut as for a Ciabatta.
Bake for 14 mins +/- at 230°C with steam down to 220°C after loading.

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