Sourdough Ciabatta – bread bowl stew

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Ingredients

Group 1

Water

1.000

Wheat flour

1.500

Bakels Sourdough Ciabatta

0.150

Bakels Dry Yeast

0.020

Salt

0.035

Total Weight: 2.705

Method

Mixing time: 10 + 4 minutes
Resting time: 10+20 minutes:
after 10 minutes, weigh up in 100 g pieces, let rest for another 20 minutes.
Roll down to 1.5 mm thick circles and cover oven proof bowls.
Fermenting time: approximately 40 minutes
Brush with egg or bread glaze and sprinkle with black poppy seeds or/and maize grits.
Starting temperature: 200°C
Baking temperature: 200°C
Baking time: approximately 15 minutes

Product Used