Ingredients
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10 kg 22 lbs 1 oz kg IREKS Ciabatta Mix
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0.2 L 0.84 cups Olive Oil
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0.2 kg 0 lbs 7 oz kg AB Mauri Pinnacle Baker's Yeast
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7 L 29.4 cups Water
IREKS Ciabatta Mix Make Up Instructions
Method
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Mixing time: 3 + 10 minutes
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Dough temperature: approx. 24° C
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Bulk fermentation time: 90 – 120 minutes
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Scaling weight: as desired
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Intermediate proof: none
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Processing: ciabatta
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Final proof: 15 – 20 minutes
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Baking temperature: 230° C, dropping to 210° C, giving steam
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Baking time: approx. 30 minutes
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Mix the ingredients into a smooth dough and allow to stand in oiled plastic trays/bowls. After the bulk fermentation time, place the dough on a table covered with flour. Dust the dough with flour, then scale into the desired pieces and place on trays. Allow to prove and then bake, giving steam.
