Ciabatta rimacinato (diretto)

 

Ingredients:

Procedure:

Knead for 7 minutes at speed 1
Put the dough in a container and let rise at 16 ° C for 14-16 hours.Put the dough, flour, salt, malt and 3.5 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 50-60 minutes.
Produce parts of the desired weight
Let rise in the cell at 35 ° C and humidity R. 75-80% for 50-55 minutes.
Bake at moderate temperatures 
The cooking time is about 30-40 minutes.

 

 

 

SPECIAL REMILLED SEMOLINA > vai alla scheda
frumenta 25kg semola rimacinata
Semola Rimacinata 25kg > vai alla scheda