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Pawan.K.Rao

WHITECAPS SCHOOL OF PASTRY

Pawan.K.Rao

CIABATTA ROMANA

TRADITIONAL ITALIAN

Pawan.K.Rao
Ingredients

FLOUR- 1000GMS

WATER- 800GMS

LEVAIN- 300GMS

SALT- 23GMS

OLIVE OIL- 45GMS

PINE NUTS- 50GMS

MAJORAM- 5GMS

Steps

  1. MIX FLOUR & WATER AND FOLLOW AUTOLYASE FOR 30 MINS

  2. MIX LEVAIN AND MAJORAM THOROUGHLY

  3. REST 15 MINUTES

  4. MIX SALT AND OIL AND CAREFULLY FOLD NUTS

  5. REST FOR HALF AN HOUR

  6. GIVE A COIL FOLD AND REST FOR 30 MINUTES

  7. REPEAT THE ABOVE PROCESS FOR NEXT 2 TIMES

  8. COLD BULK FERMENTATION FOR 15 HRS

  9. REMOVE DOUGH FROM CHILLER

  10. SCALE AND DIVIDE AS DESIRED

  11. PROOF FOR 30 MINUTES

  12. BAKE AT 220 FOR 18 MINUTES

  13. SERVE IT WITH OLIVE POIL AND USE IT FOR SANDWICHES


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