Ciabatta with chia and buckwheat
Pieces
Ingredients
- 4000 g - 40% Flour
- 1000 g - 10% Rye flour
- 5000 g - 50% Vitason Chia Buckwheat
- 300 g - 3% Fresh Yeast
- 6500 g - 65% Water approx.
Working method
- Mix all ingredients with 60% of the water into a developed dough. Then gradually add the remaining water
- Dough temperature: approx. 22°C
- Bulk proof: Approx. 80 minutes in a with oil prepared containter
- Sprinkle the bench with rye flour, flip the container, fold the dough piece 1 time and sprinkle with rye flour again. Carefully express to approx. 2-3 cm thickness. Then cut pieces of approx. 8 x 10 cm and place on with rice flour prepared inserters or baking sheets
- Decorating: Just before baking sprinkle with rye flour
- Final proof: Approx. 15 minutes
- Baking: approx. 20 minutes at 220°C with steam
