Lesaffre UK & Ireland – Home of innovative baking solutions
Lesaffre UK & Ireland – Home of innovative baking solutions
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In this recipe, our technical baker Sara creates a Ciabatta bread using Durum Wheat Sourdough (Livendo BD100). Produced from fermented Durum Wheat flour, Livendo BD100 requires no preparation and can be incorporated directly into the mixer. This sourdough gives the finished ciabatta product a distinct aromatic smell and taste, special to a fermented cereal.
| Quantity (kg) | % OFW ingredients | |
| White Bread Flour | 2.000 | 100 |
| Livendo BD100 | 0.060 | 3 |
| Water | 1.500 | 75 |
| DCL High Activity Yeast | 0.040 | 2 |
| Salt | 0.030 | 1.5 |
| Total | 3,630g | |
| Mixing: SPIRAL | 4 minutes slow, 5 minutes fast using 65% water (1.3L). Then stream in remaining 200g water over 1 minute slow, then mix on fast until bowl is clear. |
| Bulk ferment | Bulk ferment for 60 min ambient in an oiled plastic tray and cover, knock back and then ferment for a further 60 minutes. |
| Divide | Approximately 350g x 10 |
| Intermediate proof | N/A |
| Mould | Flatten to approximately 2cm thickness then cut to size and shape. Place on floured couches to prove. |
| Final proof | 20 minutes at room temperature. |
| Bake | 25 minutes @ 235°C with steam, on oven sole. Open dampers after 15 minutes baking |
| Cool | Ambient |
