CIABATTA

Ingredients

g
Flour 1000
O-tentic Durum* 40
Salt 20
Water (1) 750
Olive oil 30
Water (2) 100

Method
  • Mixing spiral: Mixing all ingredients (except oil and water (2)) in 3 minutes slow, 7 minutes fast. Add 30g olive oil and 100g water at the last 2 minutes of mixing 
  • Dough temperature: 26-28°C
  • Bulk fermentation: 20 minutes in plastic box brushed olive oil
  • Scale: 300g/pc
  • Intermediate proof: 20 minutes
  • Make up: Put the dough in the plastic box brushed olive oil
  • Final fermentation: 60 minutes at 28-30°C, 80-85% RH

Baking

235°C, ± 15 minutes