Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS CIABATTA CONCENTRATE
0.500
10
Flour
5.000
100
Olive Oil
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.050
1
Water
3.000
60
Total Weight: 8.750

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Mix for 2 minutes on slow speed followed by 8 minutes on top speed. Dough temperature 30-31¡C. Allow dough to recover for 20 minutes. Scale and mould loosely as desired. Dust with flour. Allow dough to recover 10 minutes. Press flat with hands gently. Proof for 40 minutes. Brush with Olive Oil. Dock with fingers. Place back in prover for 15 minutes then bake at 210¡C. Bake with steam. Brush with Olive Oil on removing from oven.

Additional Information

For topping variations add Parmesan cheese herbs or olives

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS CIABATTA CONCENTRATE
0.500
10
Flour
5.000
100
Olive Oil
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.050
1
Water
3.000
60
Total Weight: 8.750

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Mix for 2 minutes on slow speed followed by 8 minutes on top speed. Dough temperature 30-31¡C. Allow dough to recover for 20 minutes. Scale and mould loosely as desired. Dust with flour. Allow dough to recover 10 minutes. Press flat with hands gently. Proof for 40 minutes. Brush with Olive Oil. Dock with fingers. Place back in prover for 15 minutes then bake at 210¡C. Bake with steam. Brush with Olive Oil on removing from oven.

Additional Information

For topping variations add Parmesan cheese herbs or olives