25 Jun Ciabatta with Durum Wheat Sourdough – Livendo BD100
PREPARATION: 15 min
FERMENTATION; 120 min
BAKING: 25 min
TOTAL TIME: 2h 40 approx.
Approximately 10 x 350g
|Quantity (kg)||% OFW ingredients|
|White Bread Flour||2.000||100|
|DCL High Activity Yeast||0.040||2|
|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|
|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