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Granoferm_Ciabatta_Croccante

CIABATTA WITH GRANOFERM

Source: https://www.meranermuehle.it/rcp_recipe/ciabatta-with-granoferm
Total time
stopwatchIcon
2 Hours
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
28 min. Minutes
Rest time
20 min. Minutes
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Ingredients

For 8 pcs.

MAIN DOUGH
850 g water
1000 g Granoferm - wheat flour with fermented bran
40 g FINUM - ACTIVE LIEVITO MADRE
25 g salt

Preparation

MIXING TIME 4 min. first speed + 9 min. Second speed or until the dough is well combined, smooth and dry.

DOUGH TEMP 24-26°C RESTING in bulk at 24-26°C until the volume has doubled.

SHAPING Divide into 230-250 g pieces

PROOFING approx. 20 min. at 24°C covered with a cloth.

BAKING 220-230°C with vapour for approx. 25-28 min; valve open for final 10 min.
Granoferm - wheat flour with fermented bran
Type 1 flour with fermented bran. Unique structure and aromatic notes in the finished product. Contains the same fibre content as wholegrain flour and highly digestible. Ideal for the preparation of bread and bakery products with a high fibre content but not only; the fermentation of the bran gives the product excellent structure, volume and an optimum texture.Dosage: 100% of flour weight.>Excellent volume and structure >Pleasant taste and flavour >Prolongs the shelf life of a product >High fibre content

15 kg

FINUM - ACTIVE LIEVITO MADRE
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