Twisted Ciabatta using IREKS DONKER BREAD MIX and PASTA ACIDA K
Twisted Ciabatta using IREKS DONKER BREAD MIX and PASTA ACIDA K — an IREKS recipe, makes 17.5 kg total dough weight. Uses Ireks Donker Bread Mix 25 kg and IREKS Pasta Acida K 25 kg.
- mixing time
- 3 + 8 min
- dough temperature
- 24-25 °C
- bulk fermentation time
- 60-90 min
- scaling weight
- 0.150-0.300 kg
- intermediate proof
- none
- final proof
- 15 min
- baking temperature (start)
- 240 °C
- baking temperature (after dropping)
- 200 °C
- baking time
- 20-25 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 6 kg |
| Ireks Donker Bread Mix 25 kg | 4 kg |
| IREKS Pasta Acida K 25 kg | 0.3 kg |
| Yeast | 0.2 kg |
| Water, approx. | 7 kg |
Method
Mix the ingredients into a smooth dough and allow to stand in oiled dough basins or bowls.
After the bulk fermentation time, place the dough on a table covered with starch.
Dust the dough with starch, then scale into the desired pieces and place on trays.
Allow to prove and bake, giving steam.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.