![[Photo Divided Dough of Ciabatta]](../image/ciabattadough.jpg "Divided Dough of Ciabatta")
![[Poto Chiabatta]](../image/ciabatta.jpg "Ciabatta")
Percentage in the table means the one against the weight of flour 100g. Low and middle in the mixing mean speeds of mixing machine. Down arrow↓shows the timing to put the oil in. Hard wheat flour means that contains above 12 percent protein. Semi-hard wheat flour contains protein between 10 and 12 percent. The yeast in the table means raw yeast. When dry yeast is used, wight half is enugh. The calorie shows per each. The minutes in the recipe are for your help. Recommend to check and see the status of the dough is enough glutinous and has smooth surface.
| Ingredients | Percentage(%) | Weight(g) | Process Name | Process |
|---|---|---|---|---|
| Semi-hard wheat flour | 100 | 230 | Mixing | Low 5min.Middle 3min.↓L1M3 |
| Yeast | 1 | 2 | Temperature of the dough | 26C, 79F |
| Salt | 2 | 5 | First bench time | 120min. Punch at 90min. |
| Sugar | 2 | 5 | Divided weight | 80g |
| Malt | 0.3 | 1 | Fermentation | 28C, 82F Humidity 75% 40min. |
| Olive oil | 5 | 12 | 0ven | Steam 220C, 428F 20min. |
| Water | 75 | 173 | ||
| Divided | 5 ea | |||
| Calorie | 190 Kcal/ea |
Simple bread and good for sandwiches.