25 Jun Ciabatta with Durum Wheat Sourdough – Livendo BD100
PREPARATION: 15 min
FERMENTATION; 120 min
BAKING: 25 min
TOTAL TIME: 2h 40 approx.
YIELD
Approximately 10 x 350g
DIFFICULTY
INGREDIENTS
| Quantity (kg) | % OFW ingredients | |
| White Bread Flour | 2.000 | 100 |
| Livendo BD100 | 0.060 | 3 |
| Water | 1.500 | 75 |
| DCL High Activity Yeast | 0.040 | 2 |
| Salt | 0.030 | 1.5 |
| Total | 3630g | |
FEATURED PRODUCT
Livendo BD100
METHOD
| 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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