Aromatic Italian Ciabetta – Sarawagi Group

Aromatic Italian Ciabetta

Aromatic Italian Ciabetta Image

Aromatic Italian Ciabetta

Ingredients:

Ingredients
French Style T55 Flour 1 kg
Aroma-tic 50gms
Enzy x2d 5gm
Water 800gm
Process: Step 1: Use a spiral mixer for mixing. Place all the ingredients in the mixing bowl. Step 2: Mix on the slow speed for 4 mins and on the fast speed for 4 mins to 5 mins. Step 3: Dough temperature should be between 24°C or 26°C Step 4: Bulk fermentation for 45 mins in a well oiled square plastic container. Step 5: Gently fold the dough from all the sides in the same container. Step 6: Second fermentation for 35 mins. Step 7: Sprinkle enough flour on top of the dough and topple the dough on your work surface. Step 8: Scale the dough weight to 200 gm, stretch it to shape like ciabatta. Step 9: Final fermentation for 20 mins to 25 mins at 32°C and 75% relative humidity. Step 10: Bake at 250°C under a falling temperature of 210°C for 20 mins to 25 mins approximately.

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