CREDIN DARK CIABATTA
Original name: Credin Chapata Escuro.
Complete Wheat bread mix (100 % application) used to produce highly hydrated doughs (80 %) for breads with darker crumb: Dark Ciabatta and other darker breads with Higher Water Content.
Application: Add water and yeast.
RECIPE
CREDIN DARK CIABATTA |
1 kg | 15 kg | 100 % |
Dry Yeast CREDIN BAKERY |
± 10 g | ± 0,15 kg | ± 1 % |
Or Fresh Yeast | ± 30 g | ± 0,45 kg | ± 3 % |
Water | ± 0,8 kg | ± 12 kg | ± 80 % |
PROCEDURE
Mix with 70 % of the water: ± 5 min. (low speed).
Incorporate the remain as the dough absorbs: ± 10 min. / 15 min. (fast speed).
Add the yeast in the beggining of the mixing process if you use dry yeast or in the middle if you use fresh yeast.
Resting time: ± 60 min.
Shape in units of: ± 150 g; ± 200 g.
Proofing time: ± 20 min. / 30 min. (30 ºC / 70 % humidity).
Give steam before bake.
Baking temperature: ± 240 ºC.
After 10 min., drop to 220 ºC.
Baking time: ± 35 min.
SALES UNIT
Bags of 15 kg.