Ciabatta Classica, Bread Mix, 1kg

In stock
SKU
17-126101R1
Special Price ฿262.15 Regular Price ฿278.20
Quick Overview

Crisp and light with every bite

Bread Mix 20%: Just mix 20% of Ciabatta Classica with 80% Wheat flour.

Bring a little piece of Italy into your home with our Ciabatta Classic Bread Mix, a one-step solution to creating delicious Italian-inspired vegan baked goods.

Long-lasting, aromatic, and easy to use, Ciabatta Classica Bread Mix is ideal for Italian Ciabatta, Focaccia, Panini or Grissini Sticks, Pane Pugliese Bread, Pumpkin Bread, Spinach Bread, Pita Bread, Baguettes, Rolls and more.

Ciabatta Classica is a specialty vegan bread mix, which yields a delightfully crispy crust on the outside with a light and airy inner bread texture -- a tasty delight in every bite.

Simply create a flour mixture of 20% Ciabatta Classica Bread Mix mixed with 80% Wheat Flour, add some olive oil, yeast and water and get ready to bake mouthwatering Italian classics.

Long-lasting, aromatic, and easy to use, Ciabatta Classica Bread Mix is ideal for Italian Ciabatta, Focaccia, Panini or Grissini Sticks, Pane Pugliese Bread, Pumpkin Bread, Spinach Bread, Pita Bread, Baguettes, Rolls and more.

Ciabatta Classica - Ciabatta

Preparation Time: 10 - 15 minutes

Proofing and Resting Time: 70 - 80 minutes

Baking Time: 23 - 26 minutes

Outcome: 4 ciabatta

 

Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes

 

Ingredients

  • 100 g Ciabatta classica
  • 400 g German bread flour (Type 550)
  • 15 g Olive oil
  • 11 g Instant yeast
  • 390 ml Water approx.

 

Method

1.Mix Ciabatta classica, bread flour and instant yeast with 330 ml of the water for 10 - 15 minutes on a slow to medium speed, we recommend using iced water to keep the dough
temperature at max. 27°C.

2.Add the rest of the water, 60 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the oil and mix for a further 1 minutes slow and 1 minutes fast.

3.Once mixed, place the dough into well-oiled rectangle container covered with a kitchen towel or plastic foil.

4.Start the bulk fermentation for 60 minutes, the dough should rise nearly double in volume.

5.Carefully turn over the container on a well dusted table and dust the surface of the dough.

6.Scale the dough into 115 - 120 g and mould into rectangles. Place onto greased baking trays.

7.Allow the dough to final proof for 10 - 20 minutes, we recommend covering the Ciabattas with a plastic foil or cling film to keep the moisture in the dough.

8.The oven should have a temperature of 230°C when you put the Ciabattas in. We recommend putting 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust texture.

9. After approximately 5 minutes of baking please decrease the temperature to 170°C and bake for 23 - 26 minutes.

More Information
FDA Number10-1-13151-1-0047
Weight (KG)1.000000
ManufacturerIREKS
OriginGermany
Flour TypeBread Flour
Flour GrainWheat
Dietary NeedsVegan, Vegetarian, Transfat Free, Nut Free
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