Ciabatta Recipe

Product	%	Plain Ciabatta	%	CX Legume Ciabatta
Bread Flour	100	1000g	100	1000g
CL BreadBun 1%	1	10g	1	10g
Lefap Wheat Germ	2	20g	2	20g
Parfen Mais 100	1	10g	1	10g
Fresh Yeast	1	10g	1	10g
Water	80	800g	80	800g
Croustimix Legume	-	-	8	80g
Olive Oil	3	30g	3	30g
Total		1880g		1960g

ciabatta recipe

Process

Mix all ingredients in a Spiral Mixer	4 Low speed + 9/10 medium speed then add the Croustimix at the end of the mix
1st fermentation	60 Minutes
Dividing	Flatten the dough on a table. Cut pieces
Resting	None
Shaping	None
Proofing	60/90 minutes at 25 Degrees Celsius and 80%RH
Baking	Bake at 250 °C

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