Ciabatta
a delicious Italian flat bread
INGREDIENTS | QUANTITIES
- White bread flour or type 45 | 1000 g
- Water | 700 – 800 g
- Arom Sécurité (inactive rye sourdough) | 50 g
- AB Mauri fresh yeast | 20 – 30 g
- Salt | 18 g
PROCESS
- Mixing | Knead until a thin and elastic dough is obtained
- Dough Temperature | 26° – 28°C
- Bulk fermentation | 60 min à 25°C
- Division | Stretch carefully so as not to degas and form a crust
- Shaping | Cut rectangular pieces (40×15 cm)
- Final Proof | 20 min
- Baking | Bake at medium temperature with little steam. Open the shot at the end of baking
TIPS
Add rye flour to decorate.