Ingredients

Group Ciabatta
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS ARTISAN 7% CONCENTRATE
0.120
12
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Salt
0.019
1.88
Water
0.800
80
Total Weight: 1.949

Method

How to do it:

1. Mix all ingredients for 2 minutes on slow speed followed by 8 minutes on top speed. Develop dough thoroughly. Dough temperature must be 27-29°C.
2. Place in proofing containers/boxes generously sprinkled with flour. Ferment for 60 minutes.
3. Gently tip dough out of the containers into a generously floured work bench.
4. Very gently cut the dough sheet into equal rectangle pieces, preferably with a metal scraper.
5. Place on a floured baking tray. Proof for 30 minutes.
6. Bake with steam at the start of baking at 200°C. Open oven vent after 15 minutes.
7. Bake until golden brown, approximately 25 minutes.

Yield

18 pieces x 100 grams

Ingredients

Group Ciabatta
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS ARTISAN 7% CONCENTRATE
0.120
12
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
Salt
0.019
1.88
Water
0.800
80
Total Weight: 1.949

Method

How to do it:

1. Mix all ingredients for 2 minutes on slow speed followed by 8 minutes on top speed. Develop dough thoroughly. Dough temperature must be 27-29°C.
2. Place in proofing containers/boxes generously sprinkled with flour. Ferment for 60 minutes.
3. Gently tip dough out of the containers into a generously floured work bench.
4. Very gently cut the dough sheet into equal rectangle pieces, preferably with a metal scraper.
5. Place on a floured baking tray. Proof for 30 minutes.
6. Bake with steam at the start of baking at 200°C. Open oven vent after 15 minutes.
7. Bake until golden brown, approximately 25 minutes.

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