Group : Group 1
Ingredient
KG
%
Flour
10.000
100.00
0.700
7.00
Salt
0.200
2.00
Yeast
0.150
1.50
Water (1)
6.000
60.00
Total Weight: 17.050
Group : Group 2
Ingredient
KG
%
Water (2)
3.000
30.00
Total Weight: 3.000
  1. Add all group 1 ingredients into a spiral mixer.
  2. Mix for 8 minutes on slow speed.
  3. Scrape down.
  4. Mix for 8 minutes on fast speed, whist adding water (2).
  5. Place the dough into an oiled container to bulk for 60 minutes.
  6. Place the dough onto a floured surface and stretch the dough out to an even square.
  7. Cut rectangles out at 200cm x 70cm.
  8. Place ciabatta in flour, then place on setter with ciabatta cut side up.
  9. Leave in setter for 30 minutes.
  10. Bake at 240°C with steam, for 25-30 minutes.
  11. Once cool, slice at an angle to the depth of the bottom crust, and place garlic butter inside the slice.
  12. Sprinkle with grated Gruyere and bake at 220°C for 8 minutes.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas

Finished Product

Finished Product

Crusty Bread, Occasion Bread