Method

1. 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.
2. 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
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 150 g and mould into rectangles. Place onto greased baking trays.
7. 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.
8. 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.
9. Bake for 18 - 25 minutes.