CIABATTA BROT MIX 25
CODE - B12520Ciabatta 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
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% |
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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.
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