Ciabatta's (Italy) | Sonneveld
Learn how to craft authentic Ciabatta from Italy with rye flour and sourdough, achieving a crispy texture in just 30 minutes of baking.
Ingredients
- 9500 g - 95% Flour
- 500 g - 5% Rye Flour
- 300 g - 3% Sonplus Krokant Extra (Crispy)
- 100-400 g - 1-4% Sonextra Zuurdesempoeder (Sourdough)
- 200 g - 2% Fresh Yeast
- 150 g - 1.5% Salt
- 200 g - 2% Olive oil
- 7000 g - 70% Water approx.
More Like This
Ciabatta's Olive | Sonneveld
sonneveld.com
Ciabatta's Méditerranée | Sonneveld
sonneveld.com
Ciabatta's Rye | Sonneveld
sonneveld.com
Sourdough Ciabatta – Baking Steel ®
bakingsteel.com
Ciabatta with chia and buckwheat | Sonneveld
sonneveld.com
Focaccia (Italian Plate Bread) | Sonneveld
sonneveld.com
Ciabatta's Walnut Fruit | Sonneveld
sonneveld.com
Ciabatta – La Classe de Cuisine
laclassedecuisine.com