CIABATTA BROT MIX 25

CODE - B12520

Ciabatta is a signature Italian bread with a golden crisp crust and tender-chewy crumb, having lots of uneven holes. Traditionally Ciabatta was made using ferment starter ...Read More

Authentic ciabatta with uneven holes.
Reduced preparation time.
No added flavouring agents or preservatives.
Made from 100% natural ingredients.

USAGE : For quicker production of ciabattas. A premix for a quicker production of the classic Italian ciabatta formulated with 100% natural ingredients

DOSAGE : 25%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

Ciabatta is a signature Italian bread with a golden crisp crust and tender-chewy crumb, having lots of uneven holes. Traditionally Ciabatta was made using ferment starter with long fermentation process of sometimes up-to days.
SwissBake® Ciabatta mix lets you cut down the production time and yet gives you the same characteristics of a traditional Italian bread. The natural sourdough powder in the mix adds to the flavour and taste profile of this light and airy textured bread. Ideal for serving as Panini, Bruschetta, Garlic Bread with oil and cheese dips.

Key Ingredients

Dehydrated wheat sour dough, Malted Wheat flour, Malted barley flour

Recipe

INGREDIENTS	QTY (gm)	QTY (%)
CIABATTA BROT MIX 25-B12520	250 gm	25%
REFINED WHEAT FLOUR	750 gm	75%
WATER	720 gm - 750 gm	72%-75%
FRESH YEAST/DRY YEAST	30 gm/12 gm	3%/1.20%

Cost Calculator

Method

Place all the ingredients in a mixing bowl. Using a spiral mixer, mix at slow speed for 4 minutes and then mix at fast speed for 6 minutes. Dough temperature should be between 24°C to 26°C. Bulk fermentation for 30 minutes(in a well-oiled square plastic container). Fold the dough from all four sides in the same container. Second fermentation for 30 minutes in the same plastic container. Sprinkle enough flour on top of the dough and topple the dough on your work bench. Scale and cut 200 gm pieces of dough, elongate/stretch to shape the dough like ciabatta. Final proofing for 30 minutes at 31°C under 75% relative humidity. Bake at 230°C under a falling temperature of 200°C for approx 20 minutes for 200 gm dough. Bake with lots of steam.

Variant Recipe

FAQ

1. What is ciabatta bread?

Ciabatta is a traditional Italian bread known for its crisp golden crust, light texture, and open, irregular crumb with large air pockets.
It is commonly used for sandwiches, bruschetta, garlic bread, and artisan table breads due to its chewy interior and mild sourdough flavour.

2. What is SwissBake® Ciabatta Brot Mix 25?

SwissBake® Ciabatta Brot Mix 25 is a ready-to-use bread mix that helps prepare authentic Italian-style ciabatta with a crisp crust and airy crumb in less time. The mix contains natural sourdough powder to deliver the characteristic flavour and texture of traditional ciabatta while simplifying the baking process for consistent results.

3. How do I make ciabatta using SwissBake® Ciabatta Brot Mix 25?

Simply follow the recommended recipe and baking process to prepare authentic ciabatta with a crisp crust and open crumb structure. For a complete step-by-step demonstration, you can watch our ciabatta recipe video.

4. Why does traditional ciabatta take so long to make?

Traditional ciabatta is prepared using a fermented starter and long fermentation, which helps develop its flavour, aroma, and open crumb structure. SwissBake® Ciabatta Brot Mix 25 significantly reduces production time while delivering the authentic characteristics of traditional Italian ciabatta.

5. Why doesn’t my ciabatta have large air holes?

A dense crumb is usually caused by insufficient fermentation, excessive dough handling, or inadequate hydration. For the characteristic open crumb, allow proper fermentation, handle the dough gently, and follow the recommended baking process.

6. What can I make using ciabatta bread?

Ciabatta is a versatile bread suitable for a wide range of savoury applications.
It is ideal for bruschetta, garlic bread, and grilled sandwiches such as a panini sandwich, foccacia or even a multigrain ciabatta thanks to its authentic base that imparts a crusty exterior and soft, airy interior.

7. Can this mix be used for commercial baking?

Yes. SwissBake® Ciabatta Brot Mix 25 is suitable for artisan bakeries, cafés, hotels, restaurants, and commercial baking operations. It delivers consistent dough handling, reduced production time, and uniform baking results across batches.

8. What makes ciabatta different from other artisan breads?

Ciabatta is distinguished by its high-hydration dough, crisp crust, and large open crumb, giving it a lighter texture than many traditional breads. Its unique structure makes it particularly suitable for sandwiches and Mediterranean-style bread applications.

9. What other artisan bread mixes does SwissBake offer?

If you're looking to expand your artisan bread menu, you can also explore the Baguette Mix for authentic French-style baguettes or Sourteig 25 for preparing traditional sourdough breads with authentic flavour, open crumb, and artisan-style crust.

10. Does this mix contain sourdough?

Yes. SwissBake® Ciabatta Brot Mix 25 contains natural sourdough powder to enhance the bread's flavour and aroma. The sourdough component contributes to the bread's authentic Italian taste profile while helping achieve the characteristic texture associated with traditional ciabatta.