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Ingredients:
 10000 g Flour Sicalisio
 250 g Yeast
 200 g Salt
 200 g Oil
 6300 g Water
PROCEDURE:
1

Mix all the ingredients to well-developed dough for 10’ at first speed and 7' at the second
speed.

2

Rest the dough for 2 hours.

3

Cut, mold and proof at 35-38° C with 70-80% H for 15-20’.

4

Bake at 210° C for 45’ approx.

Ingredients

Ingredients:
 10000 g Flour Sicalisio
 250 g Yeast
 200 g Salt
 200 g Oil
 6300 g Water

Directions

PROCEDURE:
1

Mix all the ingredients to well-developed dough for 10’ at first speed and 7' at the second
speed.

2

Rest the dough for 2 hours.

3

Cut, mold and proof at 35-38° C with 70-80% H for 15-20’.

4

Bake at 210° C for 45’ approx.

Notes

Rye CIABATTA

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