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Ciabatta Durum Wheat Sourdough

Ciabatta with Durum Wheat Sourdough

TIME

In this recipe, our technical baker Sara creates a Ciabatta bread using Durum Wheat Sourdough (Livendo BD100). Produced from fermented Durum Wheat flour, Livendo BD100 requires no preparation and can be incorporated directly into the mixer. This sourdough gives the finished ciabatta product a distinct aromatic smell and taste, special to a fermented cereal.

INGREDIENTS

 Quantity (kg)% OFW ingredients
White Bread Flour2.000100
Livendo BD1000.0603
Water1.50075
DCL High Activity Yeast0.0402
Salt0.0301.5
Total3,630g

preparation instructions

Mixing: SPIRAL 4 minutes slow, 5 minutes fast using 65% water (1.3L). Then stream in remaining 200g water over 1 minute slow, then mix on fast until bowl is clear.
Bulk ferment Bulk ferment for 60 min ambient in an oiled plastic tray and cover, knock back and then ferment for a further 60 minutes.
Divide Approximately 350g x 10
Intermediate proof N/A
Mould Flatten to approximately 2cm thickness then cut to size and shape. Place on floured couches to prove.
Final proof 20 minutes at room temperature.
Bake 25 minutes @ 235°C with steam, on oven sole. Open dampers after 15 minutes baking
Cool Ambient

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