Ciabatta with Softgrain Sprouted Rye

Grams

Percentage (%)

Ingredients

Baker's flour

1000

100

Water

800

Salt

1.8

300

O-tentic Durum

Ingredients total

2158

Try to handle the dough as little and gentle as possible to maintain the typical unique ciabatta structure.

Complexity level:

MIxing Time	5 minutes slow, then 7 minutes fast. Add 150ml of water gradually after 6 minutes. Add the Softgrain Sprouted Rye in the last 3 minutes.
Dough Temperature	25-27°C
Bulk Fermentation	Overnight process or same day 3 hours at ambient temperature in a plastic bowl
Scale	100-150g small ones and 350-400g for large ones
Make-Up	On a floured bench, divide the dough into strips according to your needs
Final Fermentation	25-30 minutes at room temperature
Decoration before baking	Turn the pieces over and stretch them slightly or score the top
Baking Time	230°C with steam, lower to 210°C 30-35 minutes, last 10 minutes with open damper.

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