Ingredients:
5000 g LIMNOS Flour
4000 g PREMIER Flour
1000 g Ciabatta mix
300 g Yeast
180 g Salt
350 g Olive Oil
8300 g Water
Procedure:
1
Pour all the ingredients into the kneader and mix on low speed, except for the oil and 2-2.5 kg of water.
2
When they are well combined, turn to 2nd speed and add the water little by little and knead for 10 minutes.
3
One minute before taking out the dough, add the oil.
4
Let the dough rest for 75 minutes in an oiled basin.
5
After cutting into pieces of 300-350 g, leave them for 15 minutes on the sheets or in the crates.
6
Bake at a temperature 10 degrees higher than the bread baking temperature for about 45', giving steam when entering the oven.
Ingredients
Ingredients:
5000 g LIMNOS Flour
4000 g PREMIER Flour
1000 g Ciabatta mix
300 g Yeast
180 g Salt
350 g Olive Oil
8300 g Water
