Ciabatta lievitazione seminaturale

 

Ingredients:

Procedure:

Knead for 7 minutes at speed 1

Put the dough in a container and let rise at 25 ° C for 14-16 hours.

Put the dough, flour, salt, malt and 3.5 liters of water, knead for 5 minutes at speeed 1 and 5 minutes at speed 2, and add the remaining water, keeping the second speed.

Let the dough rest for 60 minutes.

Let rise in the prover at 30 ° and with R. humidity equal to 75-80% for approximately 4-5 hours.

Bake at moderate temperatures

The cooking time is about 30-40 minutes.

 

 

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