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.
|Catesmix Ciabatta M 50||5 Kg|
|Flour bread||5 Kg.|
|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.