Recipes
Ciabatta ARTISAN
| INGREDIENTS | GRAM | % |
|---|---|---|
| Wheat flour | 2.000 | 100 |
| Inventis Zavarka Classic | 400 | 20 |
| Fresh yeast | 40 | 2 |
| Salt | 24 | 1,2 |
| Improver „Magimix“* | 40 | 2 |
| Gluten | 20 | 1 |
| Water | 1.400 | 70 |
| Mixing | 5 + 10 min |
| Temperature of dough | 24-26°C |
| Bulk fermentation | 90-120 min |
| Shaping | rectangular or other |
| Final proofing | 60-90 min / 28-32°C |
| Baking | 12-16 min / 250-230°C |
*contact your Lesaffre subsidiary
Sensory
description
 |
golden crust and light crumb with irregular structure |
 |
moist, chewy crumb |
 |
malty and slightly acid taste, ripe wheat |
 |
rustic crust |