Intermediate preparation for the elaboration of bread “Ciabatta”.
Product specially developed for the production of masses with a high percentage of hydration and subjected to double fermentation processes.
Suggested formula:
| Ingredients | Quantity |
|---|---|
| Catesmix Ciabatta M 50 | 5 Kg |
| Flour bread | 5 Kg. |
| Water | 7,5 Litres |
| Fresh yeast | 200 g. |
Suggestion of the elaboration process:
Knead first with 60% hydration until half of the kneading and gradually incorporate the rest of the water until a thin and elastic mass is obtained.
Mass temperature 25 – 26ºC. Rest in a block of 60 minutes. Divide and form the pieces. Fermentation at 28 – 30ºC HR 75% for 30 minutes. Bake at 210-220ºC.
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