CIABATTA WITH DEL COLLE

Source: https://www.meranermuehle.it/rcp_recipe/ciabatta-with-del-colle

Total time

2 Hours 30 Minutes

Baking/cooking time

28 Minutes

Rest time

1 Hours 45 Minutes

Ingredients

For 6/8 pcs

Portions

1000	g	Del Colle
800	g	water
20	g	fresh yeast*
20	g	salt

Preparation

KNEADING TIME: Knead for 4 minutes on low speed, then for 9 minutes on medium speed, or until the dough is smooth and dry.

DOUGH TEMPERATURE: 26°C (79°F)

DOUGH RESTING: Let the dough rest for about 60-90 minutes, or until it has doubled in size, at room temperature covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

SHAPING: Divide the dough into 220-300 g pieces, shape, and place them on trays.

LEAVENING: Let the dough rise for about 15 minutes at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

BAKING: Bake at 240-220°C (464-428°F) for about 28 minutes with steam, then continue for the last 10 minutes with the vent open.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

*It is possible to substitute compressed yeast with 40 g of FINUM - Active Lievito Madre Natural Yeast.

Del Colle

Del Colle baking mix is perfect for the creation of rustic bread with a malty aroma. It contains sunflower seeds, sesame, linseeds as well as lievito madre natural yeast. Only add water, yeast, salt and olive oil.Dosage: 100%.> contains more than 30% of seeds (sunflower, sesame, linseeds)> malty aroma and soft, open pored crumb> easy processing guarantees time savings> maximum dough yield and increased water absorption> optimum fermentation stability thanks to the contained lievito madre> clean label of the finished product> suitable for direct dough process

15 kg