Ciabatta Bread Base 10 – Ciabatta Sandwich Squares

Ciabatta Bread Base #10 – Item #41014 – Pack Size 50 lb. Bag

IngredientBakers %
Bread Flour100%
Ciabatta Bread Base #1010%
Water (1st Stage)±65%
Water (2nd Stage)±10%
Fresh Yeast±10%


Artisan style ciabatta with a light rustic sourdough flavor made easy with BreadPartners Ciabatta Bread Base #10


  1. Incorporate ingredients and mix on low for 2 minutes
  2. Add 2nd stage water, mix for an additional 4 minutes on low
  3. Mix on high speed for 8 – 10 minutes or until dough is fully developed
  4. Desired dough temperature 78° – 80° F
  5. Bulk ferment for at least 1 hour
  6. Process dough on a well floured bench, sheeting lightly to approximately .5” thickeness
  7. Dust generously with flour and cut to desired size (Recommended 4”x 4” squares; 3 oz. weight)
  8. Floor proof for 30 – 45 minutes in a covered rack
  9. 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

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