CIABATTA BREAD (Natural leavening)
SPECIAL SOURDOUGH BREAD
This double dough production process allows you to have a bread with a thin and crunchy crust and a wet crumb.
|flour - 240W||g 750|
|OROMALT - malt flour||g 50|
Times and temperatures
Dough temperature at 26-27°C
Knead time (spiral mixer) 12-15 minutes
Bulk fermentation at 28-0°C for 1 hour
Scale into 400g pieces
Shape into loads and place over floured cloths, and then leave them to proof.
Proof at 26-28°C for 70-90 minutes.
Bake for 25 minutes at about 220-230°C.
DOUGH: start the second dough with all the ingredients and just 400g of water for 1 minute on first speed. Knead for another 3-4 minutes on second speed, add the remaining water little by little and keep kneading for 8-11 minutes.
Specified times are for the spiral mixers, knead until you obtain a smooth and elastic dough.
PROOF: let it proof for 1 hour at 28-30°C giving a fold after 30 minutes.
SCALE: scale the dough into 400g pieces, roll them up gently into loads and place them over well-floured trays.
PROOF: place to proof at 28-30°C for 70-90 minutes.
BAKE: overturn the loads over the trays and stretch slightly. Bake with initial steam at 220-230°C for 23-25 minutes. During the last 5-7 minutes open the valve.
- Times for the proofing may differ due to room temperature.
- After the scaling process is possible to place the loads into floured boxes and store them in the fridge at 5°C for at least 6 hours and a maximum of 20-22 hours.