World breads

Ciabatta

Name: Ciabatta
Prep time: 15 min
Yield: 18550 g
Ingredients: 10000 g All-purpose flour T55; 8000 g Water; 200 g Fine salt; 50 g Fresh yeast; 300 g Olive oil

Ingredients

Target weight (g)

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All-purpose flour T55g

Waterg

Fine saltg

Fresh yeastg

Olive oilg

Total18550 g

Preparation steps

1
Mix speed 1 for 5 min, speed 2 for 8-10 min until dough pulls away. Very soft dough.
2
Add olive oil gradually (bassinage), mix 2 min.
3
Dough temperature 24°C.
4
Long bulk ferment 2h-2h30 with 2 folds (at 45 min and 1h30).
5
Turn out onto floured surface, spread without degassing.
6
Cut with bench scraper into 250-300 g rectangles.
7
Place on floured couche, final proof 30-40 min.
8
Bake at 240°C with strong steam, 20-22 min.

Nutritional values

Per 100g

Calories

203.5 kcal

Protein

5.4 g

Carbs

39.9 g

Sugars

1.0 g

Fat

2.2 g

Saturated fat

0.3 g

Fibre

1.5 g

Salt

1.1 g

Allergens

Gluten

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