Lallemand Baking
Luxembourg - English   [ change ]

COVID-19 Info: We would like to inform our customers and partners that we are making every effort to ensure the continuity of our services during this time. We applied contingency plans to our production facilities, and — to date — our production is running under strict safety measures to protect the health of our staff. We will keep our customers informed as the situation evolves.

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.