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.
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
- 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.
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