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Lagana with Ciabatta KOMPLET

Materials


Strong Flour Type 70 or Flour Type 555.000 g
Ciabatta 5% KOMPLET 250 g
Fresh Yeast100 g
Salt100 g
Sugar100 g
Water±3.250 g
Olive oil250 g

Knead all the ingredients together in the mixer for 4 minutes at the 1st speed and for 6-8 minutes at the 2nd speed.

Dough Temperature : ± 26οC

Dough Resting Time : 15 – 20 minutes on a lightly floured surface

Cut the dough into pieces of the desired weight 900 – 1.150 g

Shape the dough pieces round and allow to rest for 60 – 90 minutes.

Then, press the dough and shape into flatbread.

Sprinkle with sesame seeds and place in the stove for 20 minutes.

 

Baking with steam:

Temperature: 230οC

Time: 35 – 45 minutes