Ciabatta with Red Wine
Pieces 0
Ingredients
- 10000 g - 100% Flour
- 300 g - 3% QS Croustillant (Crispy)
- 7500 g - 75% Red wine
Working method
- Mix all ingredients into a smooth and well developed dough. Add the last 20% wine gradually and finish kneading
- Dough temperature: approx. 26ºC
- Divide into containers with olive oil
- Place containers in cooling for 12 to 24 hours. Fold the dough about 3 times
- Take the dough out of the cooling and pour out on a table with ryeflour. Spread the dough gently and evenly. Divide the dough into desired size and place on prepared inserters
- Final proof: Approx. 20-30 minutes at 28ºC and 70% moisture
- Baking: approx. 20 minutes at 230ºC with steam