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Our recipe
Scandinavian 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: 22-24°C
Fermentation: 1h30 with a fold at 1h
Sectioning: Loaves of 150g
Shaping: Oval shuttle
Relaxation: 20 minutes
Shaping: Slightly stretch the loaves by 20 cm
Faffing: 35 minutes at 24-25°C
Baking: 12 minutes at 270°C
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List of ingredients
Wheat flour, Water, Olive oil (2.5%), Sugar, Wheat sourdough (1.5%), Roasted barley malt (1.5%), Milk powder & proteins, Yeast, Salt, Wheat gluten, Glucose syrup, Natural aroma, Anti-oxidant: Ascorbic acid.
Allergens: Gluten, Dairy
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