skip to main content

Existing Customer?

Are you an existing customer? Log in to see pricing & checkout, or request access to an online account.

New Customer?

New customers can apply for an account with us, or if you are just looking to request a quote, click contiue browsing below.

Ingredients

10kg
Adding to quote
200ml
Olive Oil
200g
Adding to quote
7l
Water

Method

Mixing time: 3 + 10 minutes

Dough temperature: approx. 24° C

Bulk fermentation time: 90 – 120 minutes

Scaling weight: as desired

Intermediate proof: none

Processing: ciabatta

Final proof: 15 – 20 minutes

Baking temperature: 230° C, dropping to 210° C, giving steam

Baking time: approx. 30 minutes

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.

Related Products

Loading...
Adding to quote
Loading...
Adding to quote
Loading...
Adding to quote
Loading...
Adding to quote