Ciabatta Finum

Times

Preparation
stopwatchIcon 2h
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019 35'

Ingredients

1.000 g SOFT WHEAT FLOUR ORANGE
850 g WATER
40 g FINUM
20 g SALT

Preparation

Knead for 4 minutes at the first speed and for 10 minutes at the second. Dough temperature about 26-27°C. Add about 60% of the water at the beginning, the rest gradually. Let the dough rest at 30°C and 80% humidity for approx. 60 minutes. Then shape the ciabatta loaves (dough pieces about 100-200 g) and let them rise at 30°C and 80% humidity for about 45-60 min. Turn the ciabatta loaves over and bake at 220°C with steam for approx. 35 min. Last 10 min. with open valve.  The recipe must be adapted to the technique and tools used. 




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