Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor W Bright
0.040
Fresh yeast
0.030
Salt
0.016
French Improver
0.004
Cold water
0.775
White truffle olive oil
0.040
Total Weight: 1.905

Method

1. Place the dry ingredients and 3/4 of the water into a spiral mixing bowl.
2. Slowly add the remaining water over 4 minutes slow, 8 minutes fast speed and add the White Truffle olive oil in the final 1 minute.
3. The finished dough temperature should be 24°C.
4. Bulk for 60 minutes at room temperature in an oiled container, fold after 30 minutes.
5. Scale at 200g.
6. Prove: 45 minutes at room temperature.
7. Bake: 250°C for 15 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
French Improver
0.004
Cold water
0.775
White truffle olive oil
0.040
Total Weight: 1.905

Method

1. Place the dry ingredients and 3/4 of the water into a spiral mixing bowl.
2. Slowly add the remaining water over 4 minutes slow, 8 minutes fast speed and add the White Truffle olive oil in the final 1 minute.
3. The finished dough temperature should be 24°C.
4. Bulk for 60 minutes at room temperature in an oiled container, fold after 30 minutes.
5. Scale at 200g.
6. Prove: 45 minutes at room temperature.
7. Bake: 250°C for 15 minutes, with steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

BBQ