Bakels
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Ciabatta/Ciabattina - Bakels Artisan Complete

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BREAD, ROLL & MORNING GOODS - SPECIALITY AND HEALTHY BREAD MIXES
Recipe No:  394160r12
USING ARTISAN COMPLETE
Group  Ingredient KG
1 Artisan Bread Complete 5.000
Water 3.750
Yeast 0.100
 
2 Olive Oil 0.230

  Total Weight 9.080
Method:  1. Place all ingredients except oil into a spiral or planetary mixer
2. Mixing time approx. 10 min slow / up to 10 min fast (Dough Temp. 26C / 790F), until dough is fully developed. Add olive oil to developed dough and mix for 1-2 min at slow speed
3. Rest in oiled container for at least 60-90 min (cover container with lid or plastic)
4. Divide into 500g (100g for Ciabattina), shape slightly longish and place them with seal on top on flat trays which are heavily dusted with rye flour
5. Dry Prove (cover Ciabatta with plastic) approx. 45-60 min until dough is fully proved (Indentation Test)
6. Roll dough piece over be gently / seal should now be on the bottom gentle reshape before placing in the oven
7. Pre-heat oven 230C / 4460F (steam), once bread is placed into the oven, reduce temperature to 2000C / 3920F and bake for approx. 45-50 min (open damper / vent after 25 min)
Yield:  18 Ciabattas scaled at 500g/90 Ciabattinas scaled at 100g