Annarosa’s Ciabatta formula
| Dough Yield: | 100# | |
| Prefermented Flour | 30% | |
| Poolish | ||
|---|---|---|
| Bread Flour (11%-12% prot) | 16.85 # | 100% |
| Water | 16.85 # | 100% |
| Yeast (compressed) | 0.02 # | 0.10% |
| Total | 33.72 # | |
| Final Dough | ||
| Bread Flour (11%-12% prot) | 39.33 # | 100% |
| Water | 25.28 # | 64.28% |
| Yeast (compressed) | 0.54 # | 1.37% |
| Salt | 1.13 # | 2.87% |
| Poolish | 33.72 # | 85.74% |
| Total | 100 # | |
| Overall Formula | ||
| Bread Flour | 56.18 # | 100% |
| Water | 42.13 # | 75% |
| Salt | 1.13 # | 2% |
| Yeast (compressed) | 0.56 # | 1% |
| Total | 100 # |
