Recipes for professionals
Hard Wheat Ciabatta by Ezio Marinato
Ingredients
2.500 g Molino Grassi durum wheat semolina
1.250 g Water (50%)
25 g Compressed yeast (1%)
Preparation time
Spiral 4 minutes at 1st speed
Plunger 4 minutes at 1st speed
Biga maturation 20 to 24 hours between 17 and 20 °C
Dough
All Biga+
2.500 g Molino Grassi durum wheat semolina
2.750 g Water
25 g Yeast (1% of the added flour)
2.750 g Water
25 g Yeast (1% of the added flour)
100 g Salt (2% of the total flour)
25 g Malt (1% of the total flour)
Preparation time:
Spiral mixer
5′ at 1st speed – 10′ at 2nd speed
Plunger mixer
5′ at 1st speed – 12′ at 2nd speed.
Final dough temperature 27° C
Knead all the ingredients except the salt. Add this halfway through the making the dough and then add 20% of the water slowly.
Let the dough rest in a container greased with oil for about 50 to 60 minutes.
Turn the container out onto the work table gently.
Cut out the desired weight and place on well-floured boards with the cut side facing upwards.
Leave to rise for 35-40 minutes then gently turn over and stretch slightly.
Steam bake at 230-240°C.