ingredients

2.000g	CIABATTA ARTISAN 20
8.000g	Wheat flour
80g	Yeast, dry
400g	Olive oil
7.800g	Water, approx.

processing

Mix all ingredients until the dough is well developed.

 

Mixing time: (spiral mixer)	3 min. slow + 12 min. fast
Dough temperature:	approx. 24°C

 

After mixing, place the dough in an oiled tub and cover.

 

Dough resting time:

approx. 3 hours

 

After the resting time place the dough on a floured table and bring carefully to the desired height.

Devide into desired pieces, put on boards or baking trays and bake with steam.

 

Scaling weight:

approx. 320g

 

Baking temperature:	approx. 230°C
Baking time;	approx. 27 minutes