Artisan Ciabatta
Crusty and special bread application using Fermaid® XTR and Lal^Ferm® products.
Fermaid® XTR is a complete conditioner for improving dough stability, machinability, loaf volume, crumb structure, and softness of various breads produced by different processes. Fermaid® XTR can be used in all types of yeast raised bread products like ciabatta.
Ciabatta is a crusty, white bread, best eaten fresh. Ciabatta means slipper in Italian because the loaf is made in the shape of a slipper. Exceptionally light with a moist, airy interior and a crisp crust dusted with flour. Perfect as an accompaniment to soups and salads or dunked in olive oil.
Ingredients
Name | lbs. | oz | % (bakers percent) | kg |
---|---|---|---|---|
Strong Bakers Flour | 22 | 100 | 10.000 | |
Fermaid®XTR | 2 | 0.5 | 0.050 | |
Salt | 7 | 2 | 0.200 | |
Lal^Ferm® Fresh Bakers Yeast | 14 | 4 | 0.400 | |
Liquid Malt | 7 | 2 | 0.200 | |
Water ± | 16 | 8 | 75 | 7.500 |
Instructions
- Mix all ingredients for 3 minutes on low speed, then 8 minutes on high speed or until dough is fully developed
- Bulk fermentation for 1.5 to 2 hours in a closed oiled container
- Gently spread dough on a flour dusted surface with dusting flour and cut to desired shape and size
- Proof for 30 minutes
- Bake at 400-420°F / 205-215°C for 20-30 minutes depending on the size