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.