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BAKELS CIABATTA BREAD CONCENTRATE
The traditional Ciabatta Bread originates from
the Northern Italian province of Lombardy.
BAKELS CIABATTA BREAD CONCENTRATE is used
to produce a flat bread with an open soft texture.
Traditionally the Ciabatta Bread dough is very
soft and flows. The dough should be well floured
for ease of handling.
Bread produced when using BAKELS CIABATTA BREAD
CONCENTRATE gives an irregular shape, is very
attractive and gives rise to its name Ciabatta,
which means slipper.
BAKELS CIABATTA BREAD CONCENTRATE produces
breads or rolls with excellent crust properties,
and with the addition of Parmesan cheese, excellent
flavour profile. You can also leave plain or heavily
dust with flour.
BAKELS CIABATTA BREAD RECIPE
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Ingredients
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Kg
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BAKELS CIABATTA BREAD
CONCENTRATE
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0.500
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FLOUR
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5.000
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BAKELS INSTANT ACTIVE
YEAST
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0.050
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WATER
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3.850
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TOTAL WEIGHT
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9.400
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Method :
- No time dough.
- Place all ingredients in machine bowl and
develop thoroughly.
- Mix for 2 minutes on slow speed followed by
8 minutes on top speed.
- Dough temperature 30-31°C (86-88°F)
- Allow dough to recover for 20 minutes.
- Scale and mould loosely as desired.
- Dust generously with flour.
- Allow dough to recover 10 minutes.
- Press flat with hands gently.
- Prove for 40 minutes.
- Dock with edge of plastic scraper.
- Place back in prover for 15 minutes then bake
at 210°C (410°F).
- Steam for10 seconds.
- Yield : 27 loaves scaled at 400g.
Note : If using Compressed Yeast, use
150g(6oz) in above recipe.
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RECIPES
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