CIABATTA
An Italian-style bread recipe with Farina Super "00", Entopia Choriatiki, olive oil and Enerpan Active Durum. Its crisp, golden crust and the flavour of olive oil bring Mediterranean character to your bakery range.
Ingredients:
850gr. | |
150gr. | |
770gr. | Water |
17gr. | Salt |
30gr. | |
30gr. | Enerpan Active Durum |
Method:
Place the flours, Enerpan Active Durum and 600 g of the water in the dough mixer. Mix for 3 minutes on low speed.
Add the salt and gradually incorporate the remaining water. Continue mixing for 8 minutes on high speed, until the dough is smooth and elastic.
Add the olive oil and mix for a further 2 minutes on high speed, until fully incorporated. The final dough temperature should be 24°C.
Transfer the dough to a lightly oiled container with a lid and leave to ferment in a proofing cabinet at 32°C for 30 minutes.
Give the dough one stretch and fold, then return it to the proofing cabinet for a further 30 minutes to strengthen its structure and develop the gluten network.
Generously flour the work surface and carefully turn out the dough. Dust the top with additional flour and gently roll out with a rolling pin. Allow to rest for 10 minutes.
Roll out the dough again to the desired thickness, keeping it even throughout.
Mark out the desired shapes on the dough and allow to rest for a further 10 minutes. Then cut into individual pieces.
Place in a proofing cabinet at 32°C and 80% relative humidity for approximately 30 minutes.
Bake in a preheated oven at 200°C, injecting steam for 3 seconds at the start of baking. Bake for 15 minutes, then open the oven vents and continue baking for a further 7–8 minutes, until evenly golden brown with a crisp crust.
