CIABATTA MIX is based on the original Italian recipe and ... · CIABATTA BREAD FOCACCIA BREAD...

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CIABATTA MIX is based on the original Italian recipe and guarantees the typical properties of this bread.

Transcript of CIABATTA MIX is based on the original Italian recipe and ... · CIABATTA BREAD FOCACCIA BREAD...

Page 1: CIABATTA MIX is based on the original Italian recipe and ... · CIABATTA BREAD FOCACCIA BREAD CIABATTA MIX 5.000 kg Yeast 0.100 kg Olive oil 0.075 kg Water, approx. 3.500 kg Total

CIABATTA MIX is based on the original Italian recipeand guarantees the typical properties of this bread.

Page 2: CIABATTA MIX is based on the original Italian recipe and ... · CIABATTA BREAD FOCACCIA BREAD CIABATTA MIX 5.000 kg Yeast 0.100 kg Olive oil 0.075 kg Water, approx. 3.500 kg Total

Mixing time: spiral mixer, 5 minutes slow + 7 minutes fastDough temperature: 28˚ CBulk fermentation time: 60 - 90 minutesFinal proof: 30 - 40 minutesBaking temperature: 225 - 230˚ CBaking time: 25 minutes (depending on size of ciabatta). Give full steam.

Use the CIABATTA MIX recipe, but reduce the water content to 65 %. Bulk fermentation time = 30 minutes.Scale at 300 g (10 oz) for 8“ hoops (size can vary), mould round, allow to rest for 5 minutes. Pin out to fi t hoops or sponge tins (oiled), prove for 30 minutes, wash with olive oil/water mixture and, using the fi ngers, indent all over. Sprinkle with rock salt, decorate with red onion rings and mixed herbs, prove to the top of the hoop or tin for approx. 30 minutes.Bake, giving steam, for approx. 20 minutes at 225˚ C.

CIABATTA BREAD

FOCACCIA BREAD

CIABATTA MIX 5.000 kgYeast 0.100 kgOlive oil 0.075 kgWater, approx. 3.500 kgTotal weight 8.675 kg

11 lb00 lb00 lb07 lb19 lb

00 oz03½ oz02½ oz11 oz01 oz

10.0

9 | 0

00 |

6210

560

GB

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