Sourdough Ciabatta – Sausage bread flower

NEW

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 50 g pieces, let rest for another 20 minutes.
Roll down to 1.5 mm rectangles and roll in a sausage in each piece.
Cut 1 cm tabs and form a circle.
Fermenting time: approximately 40 minutes
Brush with egg or bread glaze and dip in black poppy seeds.
Starting temperature: 200°C
Baking temperature: 200°C
Baking time: approximately 7 minutes

Product Used