CIABATTA TRADIZIONALE
Ingredients
- Tradizionale 1000g
- Yeast 30g
Preparation
Knead all ingredients, except the yeast, for 4 minutes at low speed, then add the yeast and knead for another 6 minutes at high speed until a uniform dough is obtained. Let rest for 60 minutes at room temperature in a bowl covered with plastic wrap. Divide into portions of the desired weight and shape. Moisten and decorate the surface with dark Cerealtop. Proof in a proofer at 30°C and 75% relative humidity for 80–90 minutes. Bake at 210°C with initial steam, for 22–23 minutes for 100 g portions up to 30–35 minutes for 300 g portions.
