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Ciabbata Bread M 50

Bakery - Rustic Bread

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.

Formatos disponibles

Available formats: 25Kg bag

Formula and elaboration process:

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.