Ciabatta tipo 1 (indiretto)

Ingredienti

  • kg. 10  Flour Farina Tipo 1 Forte
  • lt. 8  Water (50%)
  • g. 50   Yeast (1%)
  • gr. 250 Salt
  • gr. 50   Malto
  • gr. 150  Yeast

Procedure:

Put dough, flour, salt, malt and 3.5 liters of water, knead for 5 minutes at speed 1 and 5 minutes at speed 2,and add the remaining water, keeping the second speed.
Let the dough rest for 40-50 minutes. Put  in the cell at 35 ° C and humidity R. 75-80% for 60 minutes.
Bake at moderate temperatures with little steam. The cooking time is about 30-40 minutes.