Wholemeal ciabatta bread with seeds
4 h

Allergens:
Ingredients for 5 portions
Calculate portions
Fine wholemeal flour
1.25 kg
Water
1.0 l
Flour enhancer
12.5 g
Table salt
22.5 g
Multicereals
0.125 kg
Goxo flour (W 170 - 200)
1.5 kg
Water
0.75 l
Table salt
3.0 g
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
2041.0
kcal
Carbohydrates
412.75
g
Proteins
59.15
g
Lipids
9.4
g
Fiber
34.12
g
Saturates
1.33
g
Monounsaturated fatty acids
1.02
g
Polyunsaturated fatty acids
4.08
g
Cholesterol
0.0
mg
Calcium
140.55
mg
Iron
12.46
mg
Zinc
7.31
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
277.24
ug
Salt (Sodium)
1991.35
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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