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PRODUCT: Ciabatta

1. FORMULA

Sal

weak flour	% 100	2Kg
Water	% 50	1 Litre
	% 2	40g
sourdough	% 10	100g
yeast	% 3	60g

* Other ingredients: Oil
5% ; 50g

2. PROCESS:
A) Time and temperature

Time amassed	1 second fermentation block of mass to divide	2 nd fermentation dumpling divided	3 rd fermentation formed part	Cooking time
20 minutes	60 minutes		45 minutes	20 minutes 200 ° C

B) Preparation:
1. Knead flour and water dough 10 minutes +
2. Add the yeast dough 5 minutes
3. Add salt knead 5 minutes
4. Allow to ferment until it doubles in volume
5. Fermenter 28 º C 70% humidity
6. Cooking 200 º C for 20 minutes.

C) Comments:
Weight 40-45g guidance
Cut square pieces