High Street Baker Spelt 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 approx. 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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