Ciabatta rimacinato (diretto)
- kg.3 Sourdough
- kg. 10 Flour Rimacinato Specale / Rimacinata Frumenta
- lt. 2,5 Water (50%)
- g. 50 Yeast(1%)
- lt. 5 Water
- gr. 250 Salt
- gr. 50 Malto
- gr. 100 Yeast
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.