Sourdough Ciabatta – Sausage Croissant

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 400 g pieces, let rest for another 20 minutes.
Roll down to a 1.5 mm thick circle and cut into 8 pieces.
Wrap a sausage in each piece.
Fermenting time: approximately 40 minutes
Brush with egg or bread glaze and dip in maize grits.
Starting temperature: 200°C
Baking temperature: 200°C
Baking time: approximately 10 minutes

Product Used