Ciabatta integrale




Knead all the ingredients for 5 minutes at speed 1 and 6 at speed 2, then add the remaining water.

Let the dough rest for 40 minutes.

Produce pieces of the desired weight.

Leave on prover for 50-55 minutes at 30 ° C with humidity R. equal to 75/80%.

Cooking time is about 40/45 minutes.







sacco farina integrale GMI
Strong wholemeal > vai alla scheda
Frumenta Integrale 15kg
Italy wholemeal > vai alla scheda