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Authentic Italian Ciabatta
3
Category
Ingredients:
 10000 g Flour Ciabatta
 150 g Yeast
 200 g Salt
 7500 g Water (approx.)
 300 g Olive oil*
Procedure:
1

Dough temp: 24-26o C

2

Mixing time: 10 minutes slow - 10 minutes fast

3

Resting time: 60-90 minutes

4

Dough weight: 350 g

5

Preparation: Lay on the bench and cut the desired shape

6

Fermentation: 70 minutes (preparation included)

7

Baking temp.: 225o C with steam

8

Baking time: 30 minutes approx.

Notice:
9

* Add the olive oil at the end of the mixing process

Ingredients

Ingredients:
 10000 g Flour Ciabatta
 150 g Yeast
 200 g Salt
 7500 g Water (approx.)
 300 g Olive oil*

Directions

Procedure:
1

Dough temp: 24-26o C

2

Mixing time: 10 minutes slow - 10 minutes fast

3

Resting time: 60-90 minutes

4

Dough weight: 350 g

5

Preparation: Lay on the bench and cut the desired shape

6

Fermentation: 70 minutes (preparation included)

7

Baking temp.: 225o C with steam

8

Baking time: 30 minutes approx.

Notice:
9

* Add the olive oil at the end of the mixing process

Authentic Italian Ciabatta

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