CIABATTA MIX is based on the original Italian recipe and guarantees the typical properties of this bread. CIABATTA BREAD CIABATTA MIX Yeast Olive oil Water, approx. Total weight 5.000 kg 0.100 kg 0.075 kg 3.500 kg 8.675 kg 11 lb 00 lb 00 lb 07 lb 19 lb 00 oz 03½ oz 02½ oz 11 oz 01 oz Mixing time: Dough temperature: Bulk fermentation time: Final proof: Baking temperature: Baking time: spiral mixer, 5 minutes slow + 7 minutes fast 28˚ C 60 - 90 minutes 30 - 40 minutes 225 - 230˚ C 25 minutes (depending on size of ciabatta). Give full steam. FOCACCIA BREAD IREKS GmbH Lichtenfelser Str. 20 95326 Kulmbach GERMANY Tel.: +49 9221 706-0 Fax: +49 9221 706-306 [email protected] www.ireks.co.uk www.ireks.ie 10.09 | 000 | 6210560 GB Use the CIABATTA MIX recipe, but reduce the water content to 65 %. Bulk fermentation time = 30 minutes. Scale at 300 g (10 oz) for 8“ hoops (size can vary), mould round, allow to rest for 5 minutes. Pin out to fit hoops or sponge tins (oiled), prove for 30 minutes, wash with olive oil/water mixture and, using the fingers, indent all over. Sprinkle with rock salt, decorate with red onion rings and mixed herbs, prove to the top of the hoop or tin for approx. 30 minutes. Bake, giving steam, for approx. 20 minutes at 225˚ C.