Ciabatta's Walnut Fruit
Ingredients
- 4500 g - 45% Flour
- 500 g - 5% Rye flour
- 5000 g - 50% Sonnetmix Inverno
- 200 g - 2% Fresh Yeast
- 100 g - 1% Sonplus Krokant Extra (Crispy)
- 8000 g - 80% Water approx.
Filling:
- 2500 g - 25% Walnuts
- 1500 g - 15% Refu-Papaya Pieces
Working method
- Mix all the ingredients into a fairly stiff dough (50% water). Add the remaining water in the second gear till an smooth an developed dough. After kneading directly put mix filling in
- Dough temperature: approx. 24ºC
- Bulk proof: Approx. 90 minutes in an oil-lubricated container
- Sprinkle the bench with enough rye flour, turn the tray around and fold the dough piece once and dust it off with rye flour. Sprinkle the dough with rye flour and gently push out the pieces of dough until it reaches a thickness of approx. 2 cm. Cut it to 10 x 10 cm. Place the dough pieces on a with rice flour prepared inserter or baking sheets
- Final proof: Approx. 20 minutes
- Baking: Approx. 20 minutes at 220ºC with steam
For longer tenderness soak the nuts.
