Ingredients
Kneaded ciabatta dough: 10 kg
Tomato Provençal: 0,5 kg
Water: 0,3 L
Preparation
Method with 5% dosage
Base temperature: 56°C.
Kneading:
- First speed: 3 minutes.
- Second speed:
- Oblique: 7 minutes.
- Spiral: 4 minutes.
Dough temperature: 25-26°C.
First fermentation: 2 hours with a fold at 1 hour.
Preparation: spread with your fingertips to a thickness of 1.5 cm, without degassing.
Final fermentation: 60 minutes at 25°C.
Charging the oven: cut the dough into rectangles, turn on the steam and load into the oven.
Baking: 12-16 minutes at 240°C, depending on the size of the breads.
