Exakt Ciabatta

A 20% 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



kg grms %
Strong bread flour 4 000 100
Exakt Ciabatta 400 10
Yeast 80 2
Water +/ - 2 800 +/ - 70
Total dough weight 7 280



> 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


Product Weight / Volume Code
Exakt Ciabatta 15kg bag 20471
Exakt Ciabatta