Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
0.400
4.00
Yeast
0.300
3.00
Salt
0.160
1.60
Italian herbs
0.050
0.50
Garlic powder
0.050
0.50
0.040
0.40
Cold water
7.750
77.50
Garlic olive oil
0.400
4.00
Total Weight: 19.150
1. Add all ingredients (except garlic olive oil) into a spiral mixing bowl.
2. Mix for 6-8 minutes on slow speed and 8-10 minutes on fast speed, until fully developed.
3. Add the garlic olive oil and mix for 1 minute slow speed.
4. Dough temperature should be 24-26°C.
5. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic and fold after 30 minutes.
6. Scale at 300g, mould into rectangles and roll in semolina flour.
7. Prove for 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
8. Bake at 240°C, falling to 220°C for 20 minutes, with steam.
Yield: 90 ciabattas
Related recipes
Related products
Fermdor® W Bright
Wheat-based sourdough powder, delivering a strong acidic taste that unfolds on the tongue.
View product
French Improver
Clean label, soya free concentrated powdered improver, for all crusty bread lines.
View product
