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Ingredients

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IREKS Ciabatta Mix Make Up Instructions

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Method

  • Mixing time: 3 + 10 minutes

  • Dough temperature: approx. 24° C

  • Bulk fermentation time: 90 – 120 minutes

  • Scaling weight: as desired

  • Intermediate proof: none

  • Processing: ciabatta

  • Final proof: 15 – 20 minutes

  • Baking temperature: 230° C, dropping to 210° C, giving steam

  • Baking time: approx. 30 minutes

  • Mix the ingredients into a smooth dough and allow to stand in oiled plastic trays/bowls. After the bulk fermentation time, place the dough on a table covered with flour. Dust the dough with flour, then scale into the desired pieces and place on trays. Allow to prove and then bake, giving steam.

Delivery across
UK & Ireland