Ciabatta with Durum Wheat Sourdough - Lesaffre UK & Ireland
In this recipe, our technical baker Sara creates a Ciabatta bread using Durum Wheat Sourdough (Livendo BD100). Produced from fermented Durum Wheat flour,
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Cooking tools:
- Spiral mixer
- Kitchen scale
- Measuring cup
- Mixing bowl
- Plastic tray
- Plastic wrap
- Proofing cloth
- Oven
- Pizza stone
- Chef's knife
- Bench scraper
- Cooling rack
Ingredients
- White Bread Flour 2.000 100
- Livendo BD100 0.060 3
- Water 1.500 75
- DCL High Activity Yeast 0.040 2
- Salt 0.030 1.5
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