| Grams | Percentage (%) | |
|---|---|---|
| Ingredients | ||
| Flour | 1000 | 100 |
| Water | 650 | 65 |
| Softgrain Sprouted Rye CL | 350 | 35 |
| O-tentic Durum | 40 | 4 |
| Salt | 18 | 1.8 |
| Water - Gradually Add | 100 | 10 |
| Ingredients total | 2.158 | |
| Grams | Percentage (%) | |
|---|---|---|
| Ingredients | ||
| Flour | 1000 | 100 |
| Water | 650 | 65 |
| Softgrain Sprouted Rye CL | 350 | 35 |
| O-tentic Durum | 40 | 4 |
| Salt | 18 | 1.8 |
| Water - Gradually Add | 100 | 10 |
| Ingredients total | 2.158 | |
Try to handle the dough as little and gentle as possible to maintain the typical unique ciabatta structure.
Complexity level:
