Ciabatta bread
Allergens:
Ingredients for 5 portions
Calculate portions
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
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.
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