alt
alt

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.