ingredients

2.000g	CIABATTA ARTISAN 20
8.000g	Wheat flour
150g	Yeast, dry
800g	Olive oil
7.800g	Water, cold
20g	Herbs de Provence

processing

Method:

Mix a smooth and silky dough (long mixing due to high amount of water).
At the end of mixing, add the herbs until fully incorporated.

Mixing time:
Spiral mixer: approx. 2 min. on slow and 15 min. on fast speed

Dough temperature: appox. 24°C

Put in oiled container and rest for approx. 3 – 4 hours till it tripled its size.

Flip on floured table and cut squares (like ciabatta).
Cut like a Fougasse with a scraper.
Bake directly after work off.

Baking temperature: approx. 240°C
Baking time: 8-10 minutes

Brush with olive oil directly after baking.

Tip: The recipe can be made with any herb or flavour in the same way.