Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
BAKELS CIABATTA CONCENTRATE
0.500
10
BAKELS INSTANT ACTIVE YEAST
0.040
0.8
Water
3.500
70
Total Weight: 9.040
Group 2
Ingredient
KG
Weight (%)
Water
0.750
15
Total Weight: 0.750
Method
No Time Dough. Place all group 1 ingredients in machine bowl and mix for 6 minutes. Add group 2 water slowly while mixing on high for a further 4 minutes or until fully developed. The dough will be very slack. Dough temperature 28-30¡C. Scale dough to suit flat container then fold. Rest the dough for 20 minutes and fold again. Dust container generously with flour. Press dough fully to cover bottom of container (into the corners). Proof 1.5 - 2 hours. Gently tip container upside down onto flour dusted bench. Gently cut into 450 gram dough pieces and mould very loosely as desired. After cutting or pressing holes with fingers dry proof for 20 minutes. Steam for 10-20 seconds after 5 minutes release steam. Bake at 230¡C. for 20 minutes reduce heat and bake for another 10 minutes.
Additional Information
Using bakers percentages - Percentages on white flour weight
Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
BAKELS CIABATTA CONCENTRATE
0.500
10
BAKELS INSTANT ACTIVE YEAST
0.040
0.8
Water
3.500
70
Total Weight: 9.040
Group 2
Ingredient
KG
Weight (%)
Water
0.750
15
Total Weight: 0.750
Method
No Time Dough. Place all group 1 ingredients in machine bowl and mix for 6 minutes. Add group 2 water slowly while mixing on high for a further 4 minutes or until fully developed. The dough will be very slack. Dough temperature 28-30¡C. Scale dough to suit flat container then fold. Rest the dough for 20 minutes and fold again. Dust container generously with flour. Press dough fully to cover bottom of container (into the corners). Proof 1.5 - 2 hours. Gently tip container upside down onto flour dusted bench. Gently cut into 450 gram dough pieces and mould very loosely as desired. After cutting or pressing holes with fingers dry proof for 20 minutes. Steam for 10-20 seconds after 5 minutes release steam. Bake at 230¡C. for 20 minutes reduce heat and bake for another 10 minutes.
Additional Information
Using bakers percentages - Percentages on white flour weight
Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
BAKELS CIABATTA CONCENTRATE
0.500
10
BAKELS INSTANT ACTIVE YEAST
0.040
0.8
Water
3.500
70
Total Weight: 9.040
Group 2
Ingredient
KG
Weight (%)
Water
0.750
15
Total Weight: 0.750
Method
No Time Dough. Place all group 1 ingredients in machine bowl and mix for 6 minutes. Add group 2 water slowly while mixing on high for a further 4 minutes or until fully developed. The dough will be very slack. Dough temperature 28-30¡C. Scale dough to suit flat container then fold. Rest the dough for 20 minutes and fold again. Dust container generously with flour. Press dough fully to cover bottom of container (into the corners). Proof 1.5 - 2 hours. Gently tip container upside down onto flour dusted bench. Gently cut into 450 gram dough pieces and mould very loosely as desired. After cutting or pressing holes with fingers dry proof for 20 minutes. Steam for 10-20 seconds after 5 minutes release steam. Bake at 230¡C. for 20 minutes reduce heat and bake for another 10 minutes.
Additional Information
Using bakers percentages - Percentages on white flour weight
Ingredients
Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
BAKELS CIABATTA CONCENTRATE
0.500
10
BAKELS INSTANT ACTIVE YEAST
0.040
0.8
Water
3.500
70
Total Weight: 9.040
Group 2
Ingredient
KG
Weight (%)
Water
0.750
15
Total Weight: 0.750
Method
No Time Dough. Place all group 1 ingredients in machine bowl and mix for 6 minutes. Add group 2 water slowly while mixing on high for a further 4 minutes or until fully developed. The dough will be very slack. Dough temperature 28-30¡C. Scale dough to suit flat container then fold. Rest the dough for 20 minutes and fold again. Dust container generously with flour. Press dough fully to cover bottom of container (into the corners). Proof 1.5 - 2 hours. Gently tip container upside down onto flour dusted bench. Gently cut into 450 gram dough pieces and mould very loosely as desired. After cutting or pressing holes with fingers dry proof for 20 minutes. Steam for 10-20 seconds after 5 minutes release steam. Bake at 230¡C. for 20 minutes reduce heat and bake for another 10 minutes.
Additional Information
Using bakers percentages - Percentages on white flour weight
