CIABATTA WITH PANPRO

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

Total time

2 Hours 30 Minutes

Baking/cooking time

28 Minutes

Rest time

1 Hours 45 Minutes

Ingredients

Portions

1000	g	Panpro+
950	g	water
20	g	salt
20	g	fresh yeast*

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

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 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 60 minutes at 20 °C.

BAKING: Bake at 230°C for about 20 minutes with steam, then continue for the last 15 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.

Panpro+

THE FUNCTIONAL PROTEIN MIX High-quality bakery mix developed for the production of protein bread with an authentic character. An advanced formulation with a high protein content, designed to create bread with a natural appearance, a slightly amber crumb, a harmonious structure, and excellent processing stability. The bakery mix is engineered to support high hydration levels while ensuring maximum flexibility during processing, making it ideal for a wide range of production methods, both artisanal and industrial. The final result is a versatile bread with a well-balanced taste, high nutritional value, and the authentic flavor of traditional bread. Dosage: 100% of flour weight.

15 kg