Wholemeal ciabatta bread with seeds
4 h

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Fine wholemeal flour
1.25 kg
Water
1.0 l
Flour enhancer
12.5 g
Dough
0.375 kg
Table salt
22.5 g
Yeast
25.0 g
Multicereals
0.125 kg
Elaboration
Kneading time: 15'
Dough temperature: 24 ºC
1st Fermentation of the dough without dividing: 1h 30´
2nd Fermentation per piece of the divided dough: 10´
3rd Fermentation of a formed piece: 30´
Cooking time: 35´
Oven temperature: 210 ºC
METHOD
- Knead everything together until you obtain a fine, elastic dough.
- Leave the dough in a kneading trough for 1h and 30' until the volume doubles.
- On a floured surface, cut the dough into 450g strips without degassing, then let stand for 10'.
- Form the ciabatta by rolling the strips up on themselves on the surface with seeds.
- Place them on floured wooden boards.
- Leave to ferment for 30 minutes.
- Steam bake.
Nutritional information (1 portion)
Energy
1132.75
kcal
Carbohydrates
214.75
g
Proteins
40.25
g
Lipids
7.15
g
Fiber
23.92
g
Saturates
1.23
g
Monounsaturated fatty acids
1.23
g
Polyunsaturated fatty acids
2.78
g
Cholesterol
0.0
mg
Calcium
128.38
mg
Iron
11.85
mg
Zinc
4.91
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
211.24
ug
Salt (Sodium)
1758.25
mg
Sugars
0.62
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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