Ciabatta Mix 10

This mixture is ideal for making traditional Italian ciabatta with a characteristic crispy crust and elastic, porous crumb. The result is a bread with a great texture and taste that retains its freshness for a long time, making it ideal for sandwiches or as a side dish.

Instructions for Use:

• Mixing of Materials: Mix all the ingredients in a mixer with a hook attachment or in a stand mixer.
• Adding Water: Add water in two doses:
  a) Add 1800 g of water in slow speed for 2 minutes.
  b) Add 450 g of water (little by little) in fast speed for 10 minutes.
• Waiting: Place the dough in an oiled bowl and let it rest at room temperature for 75 minutes.
• Configuration: Cut the dough to the desired size and shape.
• Baking: Bake at 230°C with high steam for 30 minutes with the timer off.

Dosage

• Flour 70% strong: 3000 g
• Mixture: 300 g
• Water (60-65%): 2250 g
• Yeast: 70 g