Ciabatta using PASTA ACIDA K and HOT SALT & PEPPER TOPPING
Ciabatta using PASTA ACIDA K and HOT SALT & PEPPER TOPPING — an IREKS recipe, makes 18.920 kg dough. 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
| Ingredient | Quantity |
|---|---|
| Wheat flour | 10 kg |
| IREKS Pasta Acida K 25 kg | 0.5 kg |
| Olive oil | 0.2 kg |
| Salt | 0.22 kg |
| Yeast | 0.2 kg |
| Water (approx. 8° C) | 7.8 kg |
Method
Mix for 2 + 8 minutes in a spiral mixer. Dough temperature 24–25° C.
Bulk fermentation: 2 hours.
Scale at 0.100 kg. No intermediate proof.
Process as ciabatta and apply the topping HOT SALT & PEPPER TOPPING.
Final proof: 15 minutes.
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.