Preparation
Ingredients
- Levitum 40g
- Flour W220 1000g
- Water 750g
- Salt 20g
Preparation
Knead all the ingredients for 5 minutes at low speed and another 10 minutes at high speed until a homogeneous dough is obtained (26–28 °C). Let the dough rest in an oiled container for about 45–60 minutes. Shape the ciabattas and let them proof on a floured cloth for about 60 minutes. Before baking, turn them over. Add steam and open the steam release valves during the last 10 minutes. Bake at 220 °C for 30 minutes in a static oven.
