ciabatta-classica

t h eclassicaI t al i a n s p e ci a l i t y

t h eclassicaI t al i a n s p e ci a l i t yBasic Recipe:CIABATTA-CLASSICAWheat flourOlive oilInstant yeastWaterTotal weight2.000 kg8.000 kg0.500 kg0.100 kg7.500 l18.100 kgMixing time:spiral: 5 mins slow, 8 -10 mins fast (add the water in two steps)The dough is sufficiently developed when it has a silky andshiny appearance and has left the side of the bowl.Dough temperature: 26° CBulk fermentation time: 60 - 90 minsScaling weight: 150 - 350 gFinal proof:30 - 60 minsInitial baking temperature: 220° C, giving steam and dropping to 200° COpen damper 10 mins before the end of the baking time.Baking time:approx. 25 minsInstructions for use:Mix the ingredients to a smooth dough and allow to stand on/in oiled plastic trays/bowls.After the bulk fermentation time, place the dough on a table covered with flour.Dust the dough with flour, then divide into the desired scaling weight and place on trays ordusted setters.Recipe for paninis:CIABATTA-CLASSICA 1.750 kgWheat flour8.250 kgInstant yeast0.125 kgOlive oil1.000 kgWater5.000 lTotal weight16.125 kgRecipe for grissini sticks:CIABATTA-CLASSICA 2.000 kgWheat flour8.000 kgInstant yeast0.150 kgOlive oil1.000 kgButter0.300 kgWater5.000 lTotal weight16.450 kgMixing time:spiral: 2 mins slow, 7 mins fastDough temperature: 26 - 27° CBulk fermentation time: noneFinal proof:approx. 50 - 60 minsInitial baking temperature: 220° C, giving slight steam and dropping to 210° CBaking time:approx. 15 minsInstructions for use:Mix to a firm dough. Divide into pieces of 100 g. Mould into the shape desired and place ona tray.Mixing time:spiral: 2 mins slow, 8 mins fastDough temperature: 26 - 27° CBulk fermentation time: noneFinal proof:approx. 50 minsInitial baking temperature: 220° C, giving slight steam and dropping to 170° COpen damper 10 mins before the end of the baking time.Baking time:approx. 20 minsInstructions for use:Keeping the dough firm, roll out to a thickness of 6 mm and cut into 5 mm wide pieces. Thenroll slightly round, place on trays and allow to prove.Add a flavouring, nuts, seeds or herbs to the dough, if desired.The water can be replaced in part with beer for beer sticks.01.07/3.0006210015 SOAOur representatives in Asia:Mr. Leo de LeijerMobile: +66 818814162E-mail: Leo.deLeijer@ireks.comMr. Gerhard StichlbergerMobile: +65 96643952E-mail: Gerhard.Stichlberger@ireks.comMr. Ingo WenserittMobile: +66 819450418E-mail: Wenseritt@ireks.comMr. Josef GreinerMobile: +66 819052166E-mail: Josef.Greiner@ireks.comIREKS GmbHLichtenfelser Str. 2095326 KulmbachGERMANYTel.: +49 92 21 706-0Fax: +49 92 21 706-306E-mail: ireks@ireks.comwww.ireks-asiapacific.com