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Sovital Mix - Ciabatta
Prep Time : 00h 13
Cooking Time : 00h 18
12 Ciabattas
Preparation Time: 13 minutes
Proofing and Resting Time: 80 minutes
Baking Time: 18 minutes
Outcome: 12 Ciabattas
Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes
Ingredients
- 250 g Sovital mix
- 750 g Wheat flour (Type 550)
- 20 g Roggena
- 40 g Olive oil
- 11 g Salt
- 10 g Instant yeast
- 770 ml Water, cold (add in 2 steps)
Method
- Mix Sovital mix, wheat flour, roggena, instant yeast and salt with 650 ml of the water. Use a spiral mixer for 3 minutes slow and 4 minutes fast. We recommend using cold water to keep the dough temperature at max. 27°C.
- Add the rest of the water, 120 ml, and mix for 3 minutes slow and 1 minutes fast. Finally add the olive oil and mix for a further 1 minutes slow and 1 minutes fast
- Once mixed, place the dough into well-oiled rectangle container covered with a kitchen towel or plastic foil.
- Start the bulk fermentation for 60 minutes, the dough should rise nearly double in volume.
- Carefully turn over the container on a well dusted table and dust the surface of the dough.
- Scale the dough into 150 g and mould into rectangles. Place onto greased baking trays.
- Allow the dough to final proof for 20 - 30 minutes, we recommend covering the Ciabattas with a plastic foil or cling film to keep the moisture in the dough.
- The oven should have a temperature of 220°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.
- Bake for 18 - 25 minutes.