Ciabatta mix

IMPLEMENTATION : production of Ciabatta.

RECIPE: mix 1 kg + 9 kg flour T-70 + 7 to 7.5 liters of water, 250 gr. yeast (250 oil optional). You do not need salt.

RECOMMENDATIONS: cold water added in two installments (60% & 40%), time of relaxation: desired 1.5 to 3 hours, fabric 45 -50 minutes.

COMPOSITION: gluten, dried yeast, salt, malt, milk whey, mono-and diglycerides of fatty acids E-471, dextrose, sugar, spices, ascorbic acid E-300.