CIABATTA WITH ATENA
Source: https://www.meranermuehle.it/rcp_recipe/ciabatta-with-atena
Total time
3 Hours
Baking/cooking time
40 Minutes
Rest time
60 Minutes
Ingredients
For 10 pcs
| 1000 | g | Remilled durum wheat semolina |
| 900 | g | water |
| 80 | g | Atena - Lievito Madre from fermented durum wheat bran |
| 20 | g | salt |
Preparation
KNEADING TIME* Place all ingredients in a bowl and mix first speed for approx. 4 min. and then for approx. 9 min. on the second speed until the dough is smooth and dry.
RESTING Leave it to rest for approx. 60 min. at 30°C with 80% humidity or until the volume has doubled.
SHAPING Divide the dough into 200 g portions, shape and place them on the trays.
LEAVENING Leave it to rise for approx. 45-60 min. at 30°C with 80% humidity or untli the volume has doubled.
BAKING Bake at 220-230°C with vapour for approx. 30 min. Final 10 min. with open valve.
*The recipe is to be adapted according to the technology and equipment used.
Atena - Lievito Madre from fermented durum wheat bran
ATENA, is a unique natural bakery ingredient, originationg from the meticulous drying of our Lievito Madre Natural Yeast from fermented durum wheat bran. This combination results in bread and bakery products with long-lasting freshness and fragrance.
Thanks to its innovative formulation, ATENA is the ideal ingredient for semolina-based bread and bakery products. The end result is an extremely crispy crust and extraordinary flavour, offering a unique
long-lasting
sensory experience.Dosage 8% of bread flour
weight.
10 kg
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