CIABATTA WITH DORATO

Source: https://www.meranermuehle.it/rcp_recipe/ciabatta-with-dorato

Baking/cooking time

28 Minutes

Rest time

1 Hours 15 Minutes

Ingredients

For 8 pcs

Portions

1000	g	Dorato
800	g	water
20	g	fresh yeast*
20	g	Salt

Preparation

KNEADING TIME Place all ingredients in a bowl and mix first speed for approx. 4 min. and then for approx. 9 min. on the second speed until the dough is smooth and dry.

RESTING Leave it to rest for approx. 60 - 90 min. at 30°C with 80% humidity or until the volume has doubled.

SHAPING Divide the dough into 220-300 g portions, shape and place them on the trays.

LEAVENING Leave it to rise for approx. 15 min. at 30°C with 80% humidity.

BAKING Bake at 240-220°C with vapour for approx. 28 min. Final 10 min. with open valve.

The recipe is to be adapted according to the technology and equipment used.

GOLDEN LOAF WITH DORATO

Time: ~2 Hours | Difficulty: normal

FOCACCIA GENOVESE WITH DORATO

Time: ~1 Hours | Difficulty: normal

CIABATTA WITH DORATO

Ingredients

Preparation

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