Ciabatta with Red Wine

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