CIABATTA WITH FINUM
Source: https://www.meranermuehle.it/rcp_recipe/ciabatta-with-finum
Total time
2 Hours
30 Minutes
Baking/cooking time
35 Minutes
Rest time
60 Minutes
Ingredients
For 9-10 pcs
| 1000 | g | Soft wheat flour type 0 orange |
| 850 | g | WATER |
| 40 | g | FINUM - ACTIVE LIEVITO MADRE |
| 20 | g | SALT |
Preparation
KNEADING TIME* Place all ingredients in a bowl and mix first speed for approx. 4 min. and then for approx. 8 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.
Soft wheat flour type 0 orange
Flour made by grinding carefully selected soft wheat. Ideal for fermentation times around 2-3 hours. Suitable for direct dough process and fermentation times around 2-3 hours. Without ascorbic acid.W 210 - 230 | p/l 0,55-0,65 | water absorption > 55,0 % | stability > 4 min | wet glue > 26,0 %
25 kg
FINUM - ACTIVE LIEVITO MADRE
weight:
10x1kg
OLIMPO LINE - RANGE OF ACTIVE LIEVITO MADRE NATURAL YEASTDried lievito madre natural yeast with baker's yeast for your perfect bread and sweet yeast pastries."Finum" is produced by delicately drying our fresh lievito madre and contains the optimal metabolic products of the yeasts and lactobacilli, which optimally support dough leavening using baker's yeast making it possible to avoid any other additives.Supplemented with dried yeast, non-declarable, thermolabile enzymes and ascorbic acid for optimal fermentation and an attractive browned crust.Ideal for direct dough process.Dosage: 4% for bread and pizza / 6% for yeast doughsAdvantages of combining lievito madre natural yeast with baker's yeast:> direct dough process
> increases fermentation stability and tolerance.
> open-pored and soft crumb
> improves the flavour of products by enhancing the taste of the flours used.
> prolongs the shelf life of a product.
10 kg
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