Recipes

Multigrain Ciabatta

INGREDIENTS	GRAM	%
Wheat flour	2.000	100
Inventis Zavarka Multigrain	400	20
Fresh yeast	40	2
Salt	30	1,5
Improver „Magimix“*	40	2
Gluten	20	1
Water	1.400	70
Dry fruits	300	15

Mixing	5 + 10 min
Temperature of dough	24-26°C
Bulk fermentation	90-120min
Dividing	150-200g
Resting time	10 min
Shaping	rectangular or other
Final proofing	60-90 min / 28-32°C
Baking	12-16 min / 250-230°C, with light steam

*contact your Lesaffre subsidiary