Lallemand Baking
Germany - English   [ change ]

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.


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


  1. Mix all ingredients for 3 minutes on low speed, then 8 minutes on high speed or until dough is fully developed
  2. Bulk fermentation for 1.5 to 2 hours in a closed oiled container
  3. Gently spread dough on a flour dusted surface with dusting flour and cut to desired shape and size
  4. Proof for 30 minutes
  5. Bake at 400-420°F / 205-215°C for 20-30 minutes depending on the size
* Local food regulations should always be consulted with respect to specific applications and necessary declarations. Legislation may vary from country to country.