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Multiseed Ciabatta

Name: Multiseed Ciabatta
Ingredients: 1.750 kg Wheat flour; 0.250 kg Bakels Multiseed Bread Concentrate 16 kg; 0.060 kg Fermdor® Durum; 0.032 kg Salt; 0.030 kg Yeast; 0.005 kg French Improver; 0.004 kg Bakels Relax; 1.800 kg Water (chilled)

Multiseed Ciabatta — a Bakels recipe. Uses Bakels Multiseed Bread Concentrate 16 kg.

Multiseed Ciabatta — Bakels recipe photo

mixing time (slow speed): 8 min
mixing time (fast speed): 8 min
resting time (first): 60 min
resting time (second): 60 min
baking temperature: 240 °C
baking time: 25 min

Ingredients

Ingredient	Quantity
Wheat flour	1.750 kg
Bakels Multiseed Bread Concentrate 16 kgCountry Oven® Multiseed Bread Concentrate	0.250 kg
Fermdor® Durum	0.060 kg
Salt	0.032 kg
Yeast	0.030 kg
French Improver	0.005 kg
Bakels Relax	0.004 kg
Water (chilled)	1.800 kg

Method

Add all dry ingredients into a spiral mixing bowl and add 1.3 kg of water and mix for 8 minutes on slow speed, then 8 minutes on fast speed (adding the other 0.5 kg of water slowly over this time).
Once all the water is added and a smooth and soft dough is achieved, place into a covered container to rest for 60 minutes.
After 60 minutes, knock back and fold the dough, then leave to rest for another 60 minutes.
Carefully tip the dough onto a heavily floured surface and process into ciabattas.
Place on a tray/setter boards.
Bake at 240 °C for approx. 25 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.