Exakt Ciabatta
A 10% concentrate for the production of the traditional Italian bread. This produces a light textured product with an open crumb, distinctive flavour and a crisp crust.
How to use
Recipe
| kg | grms | % | |
| Strong bread flour | 4 | 000 | 100 |
| Exakt Ciabatta | 400 | 10 | |
| Yeast | 80 | 2 | |
| Water | +/ - 2 | 800 | +/ - 70 |
| Total dough weight | 7 | 280 |
Method
> Using spiral mixer, mix the dough for 5 minutes on slow speed. Then mix for 7 minutes on fast speed. Dough temperature 27°C
> Coat the bottom and sides of a plastic proving trough with olive oil. Allow the dough to prove under plastic for 80 - 90 minutes
> Dust a working surface with a thick layer of rye flour. Tip the dough onto the surface. Dust the dough generously with rye flour. Press the dough out lightly to form a rectangle 60 x 90cm (about 3cm thick)
> Divide the dough into 9 strips, 10cm wide, then each strip into 3 equal parts (=275grms)
> Pull the dough pieces until they are approximately 30cm long and place them on either perforated sheets or setters
> Final proof: approximately 30 minutes
> Bake with steam
> Oven temperature: 230 - 240°C
> Bake time: 20 - 25 minutes
Packaging
| Product | Weight / Volume | Code |
|---|---|---|
| Exakt Ciabatta | 15kg bag | 20471 |
