Euromix
Ciabatta
It is a well-known Italian Bread. It has a crispy crust and big and lots of pores inside. Its olive oil based mixture is a feast to your tables and also, it is very tasteful to use it for making andwiches as well.
Euromiks
- Explanation
USE
INGREDIENTS AND BENEFITS
White Flour and rustic sour dough powders
USAGE
- For 25 kg of Ciabata
- 650 g yeast, 650 g water, 450 g salt
- Water and yeast content should be adjusted depending on the ambient.
- Molding process:
- Stainless-steel fork mixer 25-30 mins
- Spiral Oven 10-12 mins
- Molding time should be adjusted to the oven’s speed
- Fermentation Process
- First Fermentation: 30 mins
- Folding
- Half Fermentation: 60-90 mins
- Shaping and Last Fermentation: 30-45 mins
- Baking
- Baking Temperature: 200-230 Celsius degrees
- Baking time: 25-35 mins.
- P.s: If you want the ciabatta to be crusted, fold the dough every 30 mins.
- The temperature and the time will be adjusted according to the weight of the dough.