Sourdough Ciabatta Recipes (eng)

Recipe inspiration

SOURDOUGH CIABATTA

Seed Ciabatta

Water

Wheat flour

Bakels Sourdough Ciabatta

1000 g

1200 g

g

Sunflower seeds 75 g

Flaxseeds

Pumpkin seeds

Salt

75 g

75 g

35 g

Bakels Dry Yeast 13 g

Mixing time: 5 + 10 minutes.

The dough should be weak when it is ready. Let the dough rest in an oiled bowl for 1.5 hour. Fold 3 times during the resting time.

Divide into desired size. Put on wooden trays with durum flour and let rise for 1 hour at room temperature.

Bake in a stone oven.

Starting temperature: 270°C

Baking temperature: 200°C

Baking times:

Bread: 30 minutes

Baguette: 20 minutes

Rolls: 15 minutes

ItalianToast Ciabatta

Water

Wheat flour

Bakels Sourdough Ciabatta

1000 g

1300 g

g

Olive oil 75 g

Salt 35 g

Bakels Dry Yeast 13 g

Filling: Tomatoes, olives, feta cheese

Mixing time: 5 + 10 minutes.

Let the dough rest in an oiled bowl for 1.5-2 hours. Fold 3 times during the resting time.

Roll out the dough 3 mm thick and divide into 2 parts. Brush with water, add olives, tomatoes and feta cheese. Add the next rolled dough. Cut into desired sizes and ferment for 40 minutes at room temperature.

Bake in a stone oven.

Starting temperature: 250°C

Baking temperature: 210°C

Steam: 10-15 seconds

Baking time: approximately 15 minutes

Water

Wheat flour

1000 g

1200 g

Bakels Sourdough Ciabatta 140 g

Olive oil

Salt

75 g

35 g

Bakels Dry Yeast 13 g

Topping:

Tomatoes, olives, feta cheese

Mixing time: 5 + 10 minutes.

Let the dough rest in an oiled bowl for 1.5 hour. Fold 2 times during the resting time.

Dough weight 1,25 kg put in a capsule 39x29x4 cm.

Press the dough into the capsule and ferment for 1 hour at room temperature. Brush with olive oil. Press with your fingers all over the dough and add olives, feta cheese, pesto and tomatoes.

Bake in a stone oven.

Starting temperature: 230°C

Baking temperature: 200°C

Steam: 5 seconds

Baking time: 25-30 minutes

Water

Wheat flour

Sifted rye flour

1000 g

1000 g

200 g

Bakels Sourdough Ciabatta 140 g

Sunflower seeds

Aromatic Dark Malt

Salt

100 g

50 g

35 g

Bakels Dry Yeast 13 g

Mixing time: 5 + 10 minutes.

The dough should be weak when it is ready. Let the dough rest in an oiled bowl for 1.5-2 hours. Fold 3 times during the resting time.

Divide into desired size. Put on wooden trays with durum flour and let rise for 1 hour at room temperature.

Bake in a stone oven.

Starting temperature: 260°C

Baking temperature: 200°C

Steam: 10-15 seconds

Baking time:

Bread: 30 minutes

Baguette: 20 minutes

Rolls: 15 minutes

393801 BAKELS SOURDOUGH CIABATTA

A bread concentrate which allows for the creation of sourdough ciabatta bread. In a simple and cost-effective way, you get a rich, flavourful bread with the characteristic ciabatta texture. This base can easily be varied in flavour and character which makes it perfect to use for several different types of applications.

Storage: dry and cool, (max 25°C, max 65% humidity).

Packaging: 20 kg bag

Shelf life: 12 months

Allergens: contains gluten (WHEAT, BARLEY)

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