Ciabatta Farmer 20%
Ingredients
- 2 kg
- FARMERS GRANIX
- 1 kg
- RYE FLOUR TYPE 720
- 7 kg
- WHEAT FLOUR TYPE 550
- 0,15 kg
- YEAST
- ok. 7,3 kg
- WATER
A method of preparing
PARAMETERS
Weeding time: 3 + 12
Cake temperature: 22 - 23°C
Weight of the cake: according to the plant
Aging of the cake: 90 - 120 min
Final fermentation: 20 - 30 min
Baking temperature: 230 - 210°C with gentle steaming of the oven
Baking time: according to weight
From all the ingredients above prepare a cake. Place the finished mass in a bowl greased with oil and let it age.
After the maturation period, lay out the dough on a table richly sprinkled with rye flour, divide into pieces of the desired weight, you can help yourself with a special punch or divide on a divider for ciabatta.
Divided billets are placed on trays or loaders and subjected to final fermentation.
Bake with a gentle steaming. Drain the steam at the end of baking to obtain a crispy crust.
Bon appétit!
