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Ciabatta using PASTA ACIDA K and HOT SALT & PEPPER TOPPING

Ciabatta using PASTA ACIDA K and HOT SALT & PEPPER TOPPING — an IREKS recipe. Uses IREKS Pasta Acida K 25 kg.

mixing time
2 + 8 min
dough temperature
24 – 25 °C
bulk fermentation time
2 hours
scaling weight
0.100 kg
final proof time
15 min
baking temperature
230 °C
baking time
30 – 35 min

Ingredients

IngredientQuantity
Wheat flour10.000 kg
IREKS Pasta Acida K 25 kg0.500 kg
Olive oil0.200 kg
Salt0.220 kg
Yeast0.200 kg
Water (approx. 8° C)7.800 kg

Method

  1. Mix for 2 + 8 minutes in a spiral mixer.

  2. Bulk fermentation for 2 hours.

  3. Scale at 0.100 kg. No intermediate proof.

  4. Process as ciabatta and apply HOT SALT & PEPPER TOPPING.

  5. Final proof for 15 minutes.

  6. Bake at 230° C, giving steam, for 30 – 35 minutes.

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

Ciabatta using PASTA ACIDA K and HOT SALT & PEPPER TOPPING | Domson