Mini Ciabatta's (proofing interruption)
Ingredients
- 10000 g - 100% Flour
- 150 g - 1.5% Salt
- 100 g - 1% Proson Krokant Malt (crusty malt)
- 100 g - 1% Proson Freeze
- 100 g - 1% Olive oil
- 7500 g - 75% Water approx.
Working method
- Mix all ingredients, with approx. 60% of the water, into a fairly stiff dough After that gradually add the remaining water and finalize the kneading
- Dough temperature: approx. 26ºC
- Bulk proof: Approx. 90 minutes in a container
- Scale: Approx. 1800 grams (30 pieces)
- Divide but do not round up Place the dough pieces on baking sheets
- Freeze it immediately
- With the brake prover: Place the dough a day before baking in the brake prover and use the rolls programme indicated on the cabinet With the zero degrees fridge: Place the dough the day before baking in the zero degrees fridge and warm the dough gradually, be cautious with dehydration
- Baking: Approx. 22 minutes at 230ºC with steam
Max. shelf life of the dough is about 8 weeks.
