Mini Ciabatta's (proofing interruption) | Sonneveld
Discover a unique bread-making technique where mixing ingredients and kneading create perfect texture. Let the dough rest in a brake prover or zero degrees fridge for optimal results.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sonneveld.com.
Ingredients
- 10000 g - 100% Flour
- 150 g - 1.5% Salt
- 100 g - 1% Proson Krokant Malt (crusty malt)
- 100 g - 1% Proson Freeze
- 100 g - 1% Olive oil
- 7500 g - 75% Water approx.
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