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    BAGUETTE & CIABATTA STIFF PREDOUGH_English

    Uploaded by

    Haylie Pang

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    BAGUETTE & CIABATTA STIFF PREDOUGH_English

    Uploaded by

    Haylie Pang
    7 views4 pages

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    7 views4 pages

    BAGUETTE & CIABATTA STIFF PREDOUGH_English

    Uploaded by

    Haylie Pang

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    passion bread

    cp baguette + ciabatta stiff pre dought


    English Version

    PRODUCTION: HANDLING STEPS:

    BIGA: Step 1
    Put the LIEVITO MADRE for 15 minutes in 1 liter of water
    1000 gr. Bread flour with 10 gr. of sugar. Then take out the water.
    350 gr. Water
    Step 2
    2 gr. Dry yeast Put the BIGA in the mixing bowl with the half of the water.
    Mix like 3 minutes in slow speed and let it rest 20-30 minutes.

    Mix all good together. When possible with a mixer. Step 3


    Right consistence looks like coffee beans. Cover the Now add salt, yeast and the LIEVITO MADRE to the water
    dough and let it rest in RT (18-20 degrees) 12-16 hours. BIGA – MIX

    Step 4
    Mix 3 minutes slow speed, the 6-8 minutes high speed.
    Develop very well the gluten. Take care about bread crumbs
    from the BIGA.

    Step 5
    Now add remaining water to the dough. Mix again
    1 minute slow speed and 3minutes high speed. Mix until
    the dough don’t stick anymore to the bowl and you have
    no bread crumbs in the dough from the BIGA.
    QUANTITY INGREDIENTS PERCENTAGE
    Step 6
    Put the dough in a plastic bowl and let it rest for 2.5 hours
    1350 gr. Biga 99.67 % or until the dough double the volume. After 30 minutes
    of Bulk fermentation do one stretch and fold.
    500 gr. Lievito Madre 37.2 %
    Step 7
    31 gr. Salt 2.3 %
    Now divide the dough in 320 gr. pieces (Baguette) or
    divide for Ciabatta.
    503.75 gr. Water 37.45 %

    4 gr. Dry Yeast 0.3% Step 8


    Baguette need to be pre shaped with a resting period
    from 45-60 minutes.

    Step 9
    Ciabatta need only final proof 90 minutes in RT
    (22-24 degrees Celsius)

    Step 10
    After pre shaping the Baguette do final shape.
    Final proof will be here 45-60 minutes.

    Step 11
    Baking time is for both products 24 minutes 240 degrees
    Celsius. Baked with steam.

    ©
    passion bread

    + 507 • 6496 0050


    +36 • 3085 8873 8

    cp@claudio-perrando.com

    www.claudio-perrando.com

    Urheberrecht:
    Sämtliche Inhalte, Fotos, Texte und Graphiken sind urheberrechtlich geschützt.
    Sie dürfen ohne vorherige schriftliche Genehmigung weder ganz noch auszugsweise kopiert,
    verändert, vervielfältigt oder veröffentlicht werden. © claudio perrando

    Copyright:
    All contents, photos, texts and graphic arts are protected by copyright.
    They may be changed not without previous written approval neither completely
    nor in extracts copied, be multiplicated or be published. © claudio perrando

    Derechos de autor:
    Todos los contenidos, fotos, textos y artes gráficas están protegidos por derechos de autor.
    Se pueden cambiar no sin previa aprobación por escrito ni completamente ni en extractos
    copiados, multiplicados o publicados. © claudio perrando

    copyright by cp claudio perrando passion bread


    concept by goetz-friends.de
    designed by tommy-tornado.com

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