Ingredients

INGREDIENTS FOR THE BIGA:

  • 2250 g of water
  • 50 g of compressed yeast
  • (Alternative to obtain a rustic ciabatta: 4400 g 0G flour, 200 g rye flour 1, 200 g durum wheat semolina, 200 g of fine wholemeal flour)

MIXTURE TIMES:

  • spiral mixer: 4 minutes in 1 speed
  • fork mixer: 5 minutes in 1 speed

INGREDIENTS FOR THE MIXTURE:

  • chariot
  • 1500 g of water
  • 15 g of compressed yeast
  • 50 g of malt powder
  • 100 g of salt

Ciabatta bread

MIXTURE TIMES:

spiral mixer: 5 minutes in 1 speed and 10 minutes in 2 speeds

fork mixer: 6 minutes in 1 speed and 12 minutes in 2 speeds

PROCEDURE:

Put the flour, water and yeast in the mixer to prepare the chariot. Let it rise 20-24 hours at 18-20 ° C.

Mix the chariot, a part of the water, the yeast and the malt. Almost at the end of the dough add the salt and the remaining water, slowly added. (final dough temperature 27-28 ° C).

Leave the dough to rest in a container for about 35-40 minutes.

Turn the container upside down slowly on the work table.

Form the desired weight and arrange on well floured boards with the part of the cut facing upwards. Cover with a towel.

Leave to rise for 35-40 minutes, turn slowly and stretch the shapes slightly.

Bake with abundant steam at 240 ° C for the time necessary according to the size. Finish cooking with the draft open.

Molino Bigolin Giovanni snc - Via Stazione, 55 - 36028 Rossano Veneto (VI) - Tel e Fax: 0424 540016 - email: info@molinobigolingiovanni.it Reg. Impr. - Cod. Fisc. e Part. IVA 00107930240 - R.E.A. 117274

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