Multigrain Ciabatta - Puratos

Ingredients

Method

Mix together for 8 mins slow & 6 mins fast adding water gradually.
Dough temperature: 24 - 26 °C.
Resting time: 120 - 150 mins
Make up on stress free line, fully open settings (rollers)
Divide into 525g pieces, place on trays in prover.
Prove 30 mins, at 28 - 30 °C, 80 % RH
Baking 30-35 mins at 240 °C with steam, lower to 220°C.

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