CIABATTA

Feb 18, 2019

CIABATTA


CIABATTA
category
ingredients
quantity
levitum
40 g
w 220 flour
1000 g
water
750 g
salt
20 g

Knead all of the ingredients together at low speed for 5 minutes and then at high speed for 10 minutes until the dough is even (26-28°C). Allow the dough to rest in an oiled bowl for approximately 45-60 minutes. Shape the ciabattas and leave to rise on a floured tray for around 60 minutes. Turn over before baking. Use steam and let the steam escape for the last 10 minutes. Bake at 220°C in a static oven for 30 minutes.