Ciabatta bread

4 h
Suitable for vegans
Type of dish: Bread and pastries
Temperature: Room temperature
Allergens:
Gluten
Gluten
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Patissiere flour 0.417 kg
Plain flour 0.417 kg
Malted brown flour 0.008 kg
Sourdough 0.167 kg
Water 0.667 l
Table salt 16.667 g
Flour enhancer 8.333 g
Yeast 16.667 g
See Recipe
Goxo flour (W 170 - 200) 0.667 kg
Water 0.333 l
Table salt 1.333 g
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
1143.58
kcal
Carbohydrates
241.83
g
Proteins
29.72
g
Lipids
3.82
g
Fiber 11.2 g
Saturates 0.52 g
Monounsaturated fatty acids 0.4 g
Polyunsaturated fatty acids 1.57 g
Cholesterol 0.0 mg
Calcium 47.34 mg
Iron 3.59 mg
Zinc 2.52 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 118.86 ug
Salt (Sodium) 1405.27 mg
Sugars 0.41 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.