CIABATTA WITH 100% GRANOFERM
Source: https://www.meranermuehle.it/rcp_recipe/ciabatta-with-100percent-granoferm
Total time
2 Hours
Baking/cooking time
28 min. Minutes
Rest time
20 min. Minutes
Difficulty
normal
Ingredients
For 8 pcs.
| 850 | g | water |
| 1000 | g | Granoferm - wheat flour with fermented bran |
| 40 | g | FINUM - ACTIVE LIEVITO MADRE |
| 25 | g | salt |
Preparation
MIXING TIME 4 min. first speed + 9 min. Second speed or until the dough is well combined,
smooth and dry.
DOUGH TEMP 24-26°C
RESTING in bulk at 24-26°C until the volume has doubled.
SHAPING Divide into 230-250 g pieces
PROOFING approx. 20 min. at 24°C covered with a cloth.
BAKING 220-230°C with vapour for approx. 25-28 min; valve open for final 10 min.
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