CRANBERRY AND RAISIN CIABATTA
Recipe makes 8 Ciabatta Breads (depending on size)
Group I
Ingredient
KG
Cake flour
2.000
0.200
Yeast (Wet)
0.080
Water
1.600
Sunflower Oil
0.040
Dried Cranberries
0.200
Raisins
0.200
Total Weight: 4.320
- Place all ingredients except oil, into a mixing bowl. Mix 6 minutes slow and 10 minutes fast.
- Once developed, add oil and mix through.
- Dough temperature 26ºC - 28ºC.
- Place dough into an oiled container, covered. Knock back after 30 minutes, 60 minutes and process after 90 minutes.
- Turn dough gently onto a dusted table and cut as required.
- Transfer pieces onto a baking tray prepared with silicone paper.
- Bake at 230ºC for ±35 minutes with steam at start of baking.
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