Bakery mix for ciabatta
Typical italian tasty and appealing flavour of Ciabatta bread.
Easy to produce , even for bakers without experience in Ciabatta bread production.
For optimal ovenspring and a crispy crust
With very aromaric typical sour dough arome
The Ciabatta is a kind of Italian bread that is made from peanut and yeast and lasts for long. It is characterized by its crunchy thin crust and a soft, fluffy environment.
Lovers of Italian cuisine well know the favorite "panino", which is actually a sandwich with the chicory.
Production technology varies widely according to region and tradition. One of the main differences in the preparation of the dough is called "biga" - a type of Italian mixture of yeast and flour.
Example recipe :
Necessary products: 500g mixture of Baker's standard for ciabatta bread plus one teaspoon of olive oil or Walnut oil plus 360 ml of cool water. Pour 500 g of baking mix ciabatta from Baker's standard in a bowl add one teaspoon of olive oil or walnut oil and 360 ml of lukewarm water mix about 5 minutes with a dough mixer to the maximum extent to obtain a smooth dough. Leave the dough in a warm place for about 30 minutes to boil. Form the dough's wish and pour into a fat-greased pan. Put some flour and let it boil again in a warm place for about 45 minutes. For more volume, place 200 milliliters of hot water in a refractory pot in the stove five minutes before the start. Read in a preheated oven in the lower baking time: About 25 minutes in an oven with top and bottom heating at 220 degrees Celsius in a fan heater . About 200 degrees Celsius in a three or four degree gas stove after pouring leave the bread on the grill or board to cool.
Store in cool, dry conditions away from direct sunlight.
Shelf Life: 12 months
Opening of the packaging requires quality closure. This ensures excellent storage of the product remaining in the package.
Contains gliten-containing cereals and soy.May contain milk & egg.