Recipe of the month

Cheese Ciabatta

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Ingredients

CHEESE SNACK
700 g
Wheat flour
9.300 g
RUSTICO ARTISAN
400 g
Salt
220 g
Yeast, fresh
200 g
Olive oil
500 g
Water, cold
7.200 g

Information

Total weight
18.520 g
Yield
81 Pieces

Production/Processing

Method:

Mix all ingredients to a smooth and silky dough (long mixing time due to high water content!)
Then place in an oiled container, cover the dough and allow to rest for approximately 3 hours. The dough should triple in size.

Flip the dough on a floured table, bring it gently in shape and cut Ciabatta to desired weight/size.
Bake without further fermentation with steam.

Baking time: 15-20 minutes at 250°C falling to 200°C for breads of approximately 200-250g .

TIP: "TOMATO SNACK" OR "PESTO SNACK" CAN BE USED INSTEAD OF "CHEESE SNACK"

The pastries benefits at a glance

Sales description:
Wheat bread
Weight per piece:
199g
Storage:
ambient
Shelf life:
1-2 days