Italian Bread with Ciabatta
Ingredients
Part Esponja
Part Reforço
Process
01. Place the Ciabatta and part of the water (1 L) in the mixer, mixing on low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining water (100 ml).
03. Mix on low speed (speed 1) until a homogeneous dough forms.
04. Ferment for approximately 1 hour.
DOUGH STRENGTHENING
01. Add the strengthening ingredients to the sponge.
02. Mix on low speed (speed 1) for approximately 8 minutes or until the beginning of the windowpane stage. Be careful not to reach the full windowpane stage.
03. Divide into portions of 500 g. Pre-shape into balls.
05. Rest for 20 minutes.
06. Pre-shape again and dust with wheat flour.
07. Ferment in a proofing cabinet at room temperature for approximately 1:30 hours. Be careful not to reach the maximum growth point.
08. Shape.
09. Bake at 200°C for approximately 30 minutes in a steam deck oven.
Tips
* Turbo Oven: preheat to 210ºC, introduce steam, and turn off the oven for 10 minutes. Then turn the oven back on and bake at 170ºC for approximately 40 minutes.
Yield
7 Units of 430 g
Equipment
Mixer , Steam Oven , Scale
Suggested shelf life
48
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 131 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 0.6 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 331 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Italian Bread with Ciabatta
How to make it
SPONGE
01. Place the Ciabatta and part of the water (1 L) in the mixer, mixing on low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining water (100 ml).
03. Mix on low speed (speed 1) until a homogeneous dough forms.
04. Ferment for approximately 1 hour.
DOUGH STRENGTHENING
01. Add the strengthening ingredients to the sponge.
02. Mix on low speed (speed 1) for approximately 8 minutes or until the beginning of the windowpane stage. Be careful not to reach the full windowpane stage.
03. Divide into portions of 500 g. Pre-shape into balls.
05. Rest for 20 minutes.
06. Pre-shape again and dust with wheat flour.
07. Ferment in a proofing cabinet at room temperature for approximately 1:30 hours. Be careful not to reach the maximum growth point.
08. Shape.
09. Bake at 200°C for approximately 30 minutes in a steam deck oven.
Tips
* Turbo Oven: preheat to 210ºC, introduce steam, and turn off the oven for 10 minutes. Then turn the oven back on and bake at 170ºC for approximately 40 minutes.
Yield
7 Units of 430 g
Equipment
Mixer , Steam Oven , Scale
Suggested shelf life
48 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 131 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.8 | % VD (*) |
| Gorduras totais (g) | 0.6 | % VD (*) |
| Gorduras saturadas (g) | 0.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.8 | % VD (*) |
| Sódio (mg) | 331 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.