6’ 1st speed with 60% of grains and water. Then, 8’ 2nd speed and add resto of water and grains gradually
Dough temperature
24-26°
Bulk fermentation
In a plastic tub/container, lightly grease with olive oil. 3 hours at ambient temperature. Optional : give 2 folds at 30min-1hour
Make up
Place the dough on a bed of flour. Divide the dough into strips according to your needs. Flatten the dough pieces on the bed of flour making sure that both side are well covered with flour. Place on the oven ladder or baking trays
Final fermenattion
30’ at ambient temperature
Decoration before baking
Turn over and strench slightly lengthwise
Oven temperature
240°C with steam, lower to 220°
Baking time
Depending on size of ciabatta, 30-35’. Last 8-10’, with open damper
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