Ciabatta's - Sonplus Krokant Extra (Crispy)
Pieces
Ingredients
- 9500 g - 95% Flour
- 500 g - 5% Rye Flour
- 200 g - 2% Fresh Yeast
- 200 g - 2% Sonplus Krokant Extra (Crispy)
- 150 g - 1.5% Salt
- 200 g - 2% Olive Oil
- 7000 g - 70% Water approx.
Working method
- Mix all ingredients, with approx. 60% of the water, to a fairly stiff dough After that gradually add the remaining water and finalize the kneading
- Dough temperature: approx. 22°C
- Bench proof: Approx. 75 minutes in a container
- Sprinkle the workbench with rye flour, empty the container and fold the dough piece once and dust it with rye flour Gently push out the dough piece until it reaches a thickness of approx. 2-3 cm Stab int pieces approx. 8 x 10 cm Place the dough pieces on a with rice flour prepared inserter or baking sheets
- Decorating: Just before baking sprinkle it with rye flour
- Final proof: Approx. 40 minutes
- Baking: approx. 30 minutes at 220°C with steam
