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
- Add all group 1 ingredients into a spiral mixer.
- Mix for 8 minutes on slow speed.
- Scrape down.
- Mix for 8 minutes on fast speed, whist adding water (2).
- Place the dough into an oiled container to bulk for 60 minutes.
- Place the dough onto a floured surface and stretch the dough out to an even square.
- Cut rectangles out at 200cm x 70cm.
- Place ciabatta in flour, then place on setter with ciabatta cut side up.
- Leave in setter for 30 minutes.
- Bake at 240°C with steam, for 25-30 minutes.
- Once cool, slice at an angle to the depth of the bottom crust, and place garlic butter inside the slice.
- Sprinkle with grated Gruyere and bake at 220°C for 8 minutes.
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