Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor W Bright
0.040
Fresh yeast
0.030
Salt
0.016
Italian herbs
0.005
Garlic powder
0.005
French Improver
0.004
Cold water
0.775
Garlic olive oil
0.040
Total Weight: 1.915

Method

1. Mix all ingredients (except garlic olive oil) for approximately 6-8 minutes slow and 8-10 minutes fast speed, until fully developed.
2. Add the garlic olive oil and mix for 1 minute slow speed.
3. The finished dough temperature should be 24-26°C.
4. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic and fold after 30 minutes.
5. Scale at 300g, mould into rectangles and roll in semolina flour.
6. Prove: 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
7. Bake: 240°C, falling to 220°C for 20 minutes, with steam.

Yield

9 ciabattas

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor W Bright
0.040
Fresh yeast
0.030
Salt
0.016
Italian herbs
0.005
Garlic powder
0.005
French Improver
0.004
Cold water
0.775
Garlic olive oil
0.040
Total Weight: 1.915

Method

1. Mix all ingredients (except garlic olive oil) for approximately 6-8 minutes slow and 8-10 minutes fast speed, until fully developed.
2. Add the garlic olive oil and mix for 1 minute slow speed.
3. The finished dough temperature should be 24-26°C.
4. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic and fold after 30 minutes.
5. Scale at 300g, mould into rectangles and roll in semolina flour.
6. Prove: 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
7. Bake: 240°C, falling to 220°C for 20 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

BBQ

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