High Street Baker Ciabatta - Puratos

Ingredients

Method

Mix for 4 mins slow, 10 mins fast on spiral mixer.
Dough temperature 26 – 28°C.
Bulk 90 mins. Turn out on to table.
Process in to size required.
Prove at 26 – 28°C, 80 – 85% humidity.
Prove time 30 mins.
Bake with steam at 210 – 220°C for 20 – 30 mins, depending on size of product.
Open dampers half way through baking.

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