Otentic Ciabatta



Storage temperature: Refrigerator temperature (25-35°C)

Shelf life: 3 days

<p>Bread dough</p>

- Mix Flour Mix all ingredients except water 2 until dough make a bond, then add water 2 and mix until until dough is ready 

- Dough Temperature 25°C 

- 1st Resting 60-90 minutes, depending on room temperature and incubation dough 

- Divide dough, shaping Sprinkle powder on the non-stick surface, spread evenly dough block and cut 10X20cm

- Final resting 30-40 minutes, incubation temperature 30°C, humidity 80%


Temperature: 230°C, steam water 

Time: 20-25 minutes

Otentic Ciabatta

Complexity level:  

- Total weight of the flour: 1910 gr 

- Total recipe weight: 1910 gr 

- Weight of each cake: 100 gr gr 

- Weighs 100 gr grams per 1 flour 

- Quantity: 19 pieces 


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