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Ciabatta_Atena

CIABATTA WITH ATENA

Source: https://www.meranermuehle.it/rcp_recipe/ciabatta-with-atena
Total time
stopwatchIcon
3 Hours
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
40 Minutes
Rest time
60 Minutes
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Ingredients

For 10 pcs

1000 g Remilled durum wheat semolina
900 g water
80 g Atena - Lievito Madre from fermented durum wheat bran
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 min. at 30°C with 80% humidity or until the volume has doubled. 

SHAPING Divide the dough into 200 g portions, shape and place them on the trays. 

LEAVENING Leave it to rise for approx. 45-60 min. at 30°C with 80% humidity or untli the volume has doubled. 

BAKING Bake at 220-230°C with vapour for approx. 30 min. Final 10 min. with open valve. 

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