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Our recipe
Grains Ciabatta Mix – 59,5%
Water – 39.3%
Yeast – 1.2%
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Our process
Kneading (kneader oblique axis)
- 5 minutes in first speed / 6 minutes in second speed
- Temperature at the end of the kneading process: 24-26°C
Fermentation: 10 minutes
Sectioning: Loaves of 100g
Shaping: Ball
Relaxation: 10 minutes
Shaping: Bagel shape
Faffing: 45 minutes at 24-25°C
Scalding: Boil (water + honey) for 1 minute for each side at 100°C then blockage for 15 minutes at 4°C
Baking: 15 minutes at 240°C
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List of ingredients
Wheat flour, Water, Seeds 8% (Chia, Brown flax, Yellow flax), Olive oil (2.5%), Sugar, Milk Powder & Protein, Yeast, Salt, Wheat gluten, Glucose syrup, Natural aroma, Anti-oxidant: ascorbic acid.
Allergens: Gluten, Dairy
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