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6360-finum-ciabatta-molino-merano

CIABATTA WITH FINUM

Source: https://www.meranermuehle.it/rcp_recipe/ciabatta-with-finum
Total time
stopwatchIcon
2 Hours 30 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
35 Minutes
Rest time
60 Minutes
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Ingredients

For 10 pcs

1000 g Soft wheat flour type 0 orange
950 g WATER
40 g FINUM – Lievito madre
20 g SALT

Preparation

KNEADING TIME* Place all ingredients in a bowl and mix first speed for approx. 5 min. and then for approx. 10 min. on the second speed until the dough is smooth and dry. 

RESTING Leave it to rest at 30°C (86 °F) with 80% humidity or until 1.5 times its initial volume. 

SHAPING Divide the dough into 200 g portions, shape and place them on the trays. 

LEAVENING Leave it to rise for approx. 60 min. at 30°C (86 °F) with 80% humidity. 

BAKING Bake at 230°C (446 °F) 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.
RECIPE PRODUCTS
RELATED RECIPES
CATEGORY
LIEVITO MADRE NATURAL YEAST
RECIPES FOR CIABATTA
6360 - FINUM / 6375 - FINUM ITALIA
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