Gruyere & Garlic Ciabatta
Gruyere & Garlic Ciabatta — a Bakels recipe in 2 components. Uses Bakels Artisan Bread Concentrate 7% 12.5 kg.
- mixing time (slow speed)
- 8 min
- mixing time (fast speed)
- 8 min
- bulk fermentation time
- 60 min
- resting time (in setter)
- 30 min
- baking temperature (with steam)
- 240 °C
- baking time (with steam)
- 25-30 min
- baking temperature (with Gruyere)
- 220 °C
- baking time (with Gruyere)
- 8 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Flour | 10.000 kg | 100% |
| Bakels Artisan Bread Concentrate 7% 12.5 kgCountry Oven® Artisan Bread 7% Concentrate | 0.700 kg | 7% |
| Salt | 0.200 kg | 2% |
| Yeast | 0.150 kg | 1.5% |
| Water (1) | 6.000 kg | 60% |
Group 2
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Water (2) | 3.000 kg | 30% |
Method
Add all group 1 ingredients into a spiral mixer.
Mix for 8 minutes on slow speed.
Scrape down.
Mix for 8 minutes on fast speed, whilst adding water (2).
Place the dough into an oiled container to bulk for 60 minutes.
Place the dough onto a floured surface and stretch the dough out to an even square.
Cut rectangles out at 200cm x 70cm.
Place ciabatta in flour, then place on setter with ciabatta cut side up.
Leave in setter for 30 minutes.
Bake at 240°C with steam, for 25-30 minutes.
Once cool, slice at an angle to the depth of the bottom crust, and place garlic butter inside the slice.
Sprinkle with grated Gruyere and bake at 220°C for 8 minutes.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.