ingredients

1.000g	CIABATTA ARTISAN 20
9.000g	Wheat flour
200g	Yeast, fresh
1.000g	Yoghurt, plain
25g	BREAD STAR
100g	Salt
6.200g	Water, cold

processing

Method:

Mixing time: 3 minutes slow + 8 minutes fast
Dough temperature: approx. 24°C
Dough resting time: none

Divide the dough into 200 g pieces, shape and place on a baking tray or stretchers leaving some gaps between the breads.
Prove for approx. 45 minutes, spray with water and loosely mould by hand into the final shape and size.
Prove the pieces again.

Proving time: 50 minutes

Brush the surface with water and sprinkle with white and black sesame seeds.
Bake the breads in a hot oven, with steam, for a short length of time.

Baking temperature: 250°C with steam
Baking time: 12 minutes