Ciabatta with Durum Wheat Sourdough – Livendo BD100

25 Jun Ciabatta with Durum Wheat Sourdough – Livendo BD100

time

PREPARATION: 15 min

FERMENTATION; 120 min

BAKING: 25 min

TOTAL TIME: 2h 40 approx.

portion

YIELD

Approximately 10 x 350g

difficulty

DIFFICULTY

INGREDIENTS

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 3630g

FEATURED PRODUCT

Livendo BD100

METHOD

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
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