Bread and baked goods
Bread with Elite
Product used
Ingredients
| Type 0 soft wheat flour 240 W | 10.000 g |
| Elite bread improver | 100 g |
| Compressed baker’s yeast | 300 g |
| Salt | 200 g |
| Water | 7.000 g |
Method
Mix the flour, Elite, yeast and 5.500 g of water for 5 minutes at 1st speed. Switch to 2nd speed and, once the dough is smooth and uniform, slowly pour in the remaining water. Add the salt a few minutes before the end of mixing.
Final dough temperature: 27°C.
Bulk fermentation: 40/60 minutes in the dough tub.
Shaping: turn the dough out of the tub onto a floured table and cut into ciabatta pieces of the desired size. Proofing: 40/60 minutes on boards outside the proofing chamber.
Baking: 210°C for approximately 25 minutes, depending on the piece size.