Ciabatta (indiretto)

 

IngredientS:

  • kg. 10   Flour 0 Soffiate
  • lt. 8       Water(50%)
  • g. 50       Yeast (1%)
  • gr. 250    Salt (2,5%)
  • gr. 50      Malto
  • gr. 100    Yeast

Procedure:

Knead for 7 minutes at speed 1

Put the dough in a container and let rise  at 18-20 ° C for 22-24 hours.

Put the dough, flour, salt, malt and 4 liters of water, knead for 5 minutes at speed 1 and 5 minutes speed at speed 2, and add the remaining water.

Let the dough rest for 40-50 minutes.

Produce parts of the desired weight, form very loosely, put flour on the boards. 

Let rise in the prover at 35 ° C and humidity R. 75-80% for 60-70 minutes.

Bake at moderate temperatures.

The cooking time is about 30-40 minutes.