Grams Percentage (%)
Wheat Flour 1000 100
Water 650 65
O-tentic Durum 40 4
Salt 19 1.9
Ingredients total 1709
Stage 2
Water 250 25
Stage 2 total 250

Working Method

Tips & Tricks

To obtain a nice thin crust that keeps its crispiness over-time, steam before putting in the oven and open the damper before the end of baking: 5 minutes for the small ones and 10 minutes for the Ciabatta bread.

For a higher hydration add 60% of the water at the beginning of mixing and the rest gradually afterwards. Add the salt during the last 3-4 minutes of fast mixing.

About this recipe

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