Ciabatta bread

4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Patissiere flour 0.15 kg
Plain flour 0.1 kg
Malted brown flour 0.003 kg
Sourdough 0.05 kg
Water 0.2 l
Table salt 5.0 g
Flour enhancer 2.5 g
Yeast 5.0 g
See Recipe
Elaboration

Kneading time: 15’

Temperature of the dough: 24 ºC

1ª Fermentation of the dough without dividing: 1h 30’

2ª Fermentation of a piece of the divided dough: 10’

3ª Fermentation of a formed piece: 30’

Baking time: 40’

Temperature of the oven: 190 ºC

METHOD

  • Knead all the ingredients together until you get a fine and elastic dough.
  • Leave the dough in a floured wooden piece for 1h 30’. Until the volume doubles.
  • On the floured table, leave the dough to rest for 10 minutes and cut the dough into strips of +/- 400 g.
  • Place them on floured wooden boards.
  • Leave to rise for 30 minutes.
  • Bake without steam.
Nutritional information (1 portion)
Energy
230.58
kcal
Carbohydrates
48.55
g
Proteins
6.13
g
Lipids
0.79
g
Fiber 2.34 g
Saturates 0.11 g
Monounsaturated fatty acids 0.08 g
Polyunsaturated fatty acids 0.32 g
Cholesterol 0.0 mg
Calcium 9.68 mg
Iron 0.75 mg
Zinc 0.52 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 29.06 ug
Salt (Sodium) 390.5 mg
Sugars 0.12 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.