Recipe library Bakels recipe Breads & rollsMakes 191 rolls · 1 component

Artisan Ciabatta Rolls

Name: Artisan Ciabatta Rolls
Yield: 191 rolls
Ingredients: 10.000 kg Wheat flour; 0.700 kg Bakels Artisan Bread Concentrate 7% 12.5 kg; 0.250 kg Yeast; 0.180 kg Salt; 8.000 kg Water

Artisan Ciabatta Rolls — a Bakels recipe, makes 191 rolls. Uses Bakels Artisan Bread Concentrate 7% 12.5 kg.

Artisan Ciabatta Rolls — Bakels recipe photo

mixing time (slow speed): 5 min
mixing time (fast speed): 8 min
dough temperature: 24-26 °C
bulk fermentation time: 60 min
proofing time: 60 min
baking temperature: 240 °C
baking time: 15 min

Ingredients

Ingredient	Quantity	Baker's %
Wheat flour	10.000 kg	100%
Bakels Artisan Bread Concentrate 7% 12.5 kgCountry Oven® Artisan Bread 7% Concentrate	0.700 kg	7%
Yeast	0.250 kg	2.5%
Salt	0.180 kg	1.8%
Water	8.000 kg	80%

Method

Place all ingredients into a spiral mixing bowl.
Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
The dough temperature should be 24-26°C.
Bulk for 60 minutes at room temperature, covered with rack cover.
Scale at 100g and mould into ciabatta shape.
Dry prove for 60 minutes at room temperature, covered with rack cover.
Cut as desired.
Bake at 240℃ for 15 minutes, with steam.

Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.