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Ingredients
10kg
IREKS Ciabatta Mix
200ml
Olive Oil
200g
AB Mauri Pinnacle Baker's Yeast
7l
Water
Method
Mixing time: 3 + 10 minutes
Dough temperature: approx. 24° C
Bulk fermentation time: 90 – 120 minutes
Scaling weight: as desired
Intermediate proof: none
Processing: ciabatta
Final proof: 15 – 20 minutes
Baking temperature: 230° C, dropping to 210° C, giving steam
Baking time: approx. 30 minutes
Mix the ingredients into a smooth dough and allow to stand in oiled plastic trays/bowls. After the bulk fermentation time, place the dough on a table covered with flour. Dust the dough with flour, then scale into the desired pieces and place on trays. Allow to prove and then bake, giving steam.
