Ciabatta Bread Base #10 – Item #41014 – Pack Size 50 lb. Bag
Ciabatta Bread Base 10 – Ciabatta Sandwich Squares
| Ingredient | Bakers % |
|---|---|
| Bread Flour | 100% |
| Ciabatta Bread Base #10 | 10% |
| Water (1st Stage) | ±65% |
| Water (2nd Stage) | ±10% |
| Fresh Yeast | ±10% |
| Total | ±195%. |
Procedure
Artisan style ciabatta with a light rustic sourdough flavor made easy with BreadPartners Ciabatta Bread Base #10
Directions:
- Incorporate ingredients and mix on low for 2 minutes
- Add 2nd stage water, mix for an additional 4 minutes on low
- Mix on high speed for 8 – 10 minutes or until dough is fully developed
- Desired dough temperature 78° – 80° F
- Bulk ferment for at least 1 hour
- Process dough on a well floured bench, sheeting lightly to approximately .5” thickeness
- Dust generously with flour and cut to desired size (Recommended 4”x 4” squares; 3 oz. weight)
- Floor proof for 30 – 45 minutes in a covered rack
- Bake at 425° F with 4 seconds of steam for 20 – 25 minutes. Open damper at 8 minutes
Baker’s Tips: For more open crumb structure increase hydration and bulk fermentation. Adjust yeast as needed
