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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

Directions

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.

Ciabatta

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