PREMIUM CIABATTA - Recipe for Ciabatta скачать в хорошем качестве

PREMIUM CIABATTA - Recipe for Ciabatta

Recipe for Ciabatta Ingredients: • Wheat flour type 500 – 4kg • Premium Ciabatta – 0,12kg • Salt – 0,088kg • Fresh yeast – 0,1kg • Cold water (2-4°C) – 3l Mixing: 3 minutes – low speed 15 minutes – high speed Start mixing with 60% of the total amount of water. Gradually add the remaining water during the kneading process. Fold the dough and leave it to rest. Bulk fermentation - 45 minutes. Stretch and thin the dough to the specified thickness. Cut the pieces to the required weight. Place the cut dough pieces onto the loader. Final fermentation: Fermentation chamber humidity: 75% Fermentation chamber temperature: 35°C Fermentation time - 20 minutes Baking: 280°C – top heater 250°C – bottom heater Baking time - 10 minutes