Ciabatta (Proson Rustic)
Ciabatta based on Proson Rustic
Ingredients
Biga:
- 10.000 g – 100% Flour
- 5.000 g – 50% Water
- 400 g – 4% PROSON RUSTIC
Dough:
- 2.500 g – 25% Water approx.
- 200 g – 2% Salt
- 150 g – 1,5% Fresh yeast
- Biga
Working method
Biga:
- Knead all ingredients to a smooth dough.
- Let it rest for 15 hours on a bakery temperature.
Dough:
- After 15 hours knead biga, salt, fresh yeast and water into a smooth and well developped dough.
- Dough temperature approx. 26°C.
- Bulk proof approx. 60 minutes.
- Scale dough pieces approx. 200 g and place between dough cloths.
- Final proof approx. 40 minutes.
- Place the proofed dough pieces on prepared inserters.
- Bake approx. 20 minutes at 230°C.
