Sprouted Wheat Ciabatta

Mixing spiral

6 min in first speed and 6 min in second speed.

Dough temperature

24°C

Bulk fermentation

15 min

Scaling

Scale 2300 g of dough, put in a greased container and give a fold.

Intermediate proofing

10 min

Final fermentation

Give a second fold and spread open in the container. Place overnight at 5°C and 75% humidity.

Shaping

Put the dough on a well-floured surface (using semolina flour) and degas slightly. Cut strips and place them with the cut side facing up. Cut them to the desired length (± 150 g). Transfer the pieces onto a well-floured dough cloth (again, using semolina flour). Let them rest at ambient temperature for 15 min.

Decoration before baking

Turn upside down on the oven loader.

Baking

Start baking at high temperature (260°C) with 200 ml steam. Then, fall directly down to 240°C. Bake 20 min at 240°C. Then, 4 min at 230°C, with the damper open.