| Size: |
20lbs of mix, 4 pouches of yeast. Makes approx. 26-30 one pound loaves. |
| Features: |
All Natural*, GMO Free, Made with Italian Ingredients. |
| Origin: |
Italy |
| Ingredients: |
See bottom of page. |
Ciabatta is an excellent crusty sandwich bread particularly well suited to making panini. This mix is essentially the same as plain ciabatta bread mix, but with flaxseeds, sesame seeds, and sunflower seeds mixed in for extra texture, flavor and nutrition.
This professional-bakery grade bread mix has been made with Italian ingredients and is designed for bakers to make large batches of Ciabatta quickly and easily. However, because the included yeast is separated into four pouches, the bag can be split into four smaller batches.
You may be able to produce smaller batches by further splitting the amount of mix used, and splitting yeast packets by weight.
For baking instructions, see the Recipes & Tips tab.
Ingredients: Durum wheat semolina, Flaxseeds, Sesame seeds, Sunflower seeds, Extra-virgin, olive oil, Soy grits, Salt, Emulsifier: Soy lecithin, Malted cereal flour, α-Amylase, Flour treatment agent: Ascorbic Acid.
May contain traces of milk and derivates, Egg and derivates, Sulfur dioxide.
* No Chemical Ingredients
As this is a professional baking mix, it has been designed with mechanical kneading in mind (via a large stand mixer with a dough hook). Dough made with this mix can be hand kneaded, but a stand mixer will give the most consistent results.
Ingredients: (makes 6-8 one pound loaves)
(per 5lb of mix)
3.34 lbs of water at roughly 77°F
1 yeast packet
Directions:
1. Put the bread mix and 65% of the water (a little under 2 1/4lbs if using 5lbs of mix) in the bowl of your mixer.
2. Knead using the dough-hook for 5 minutes on the lowest speed, gradually adding the rest of the water.
3. Increase your mixer’s speed to the 2nd lowest speed, and knead for an additional 8-10 minutes.
4. Move the dough to a covered bowl and let rise for 30 minutes in a warm room (79-81°F would be ideal for the yeast).
5. Separate the dough into loaves (6-8 for a batch of this size). Put the loaves on a well floured surface in the warm room & cover them loosely with plastic wrap.
6. Let the loaves rise for 30 minutes. Stretch them to your desired length, and flip them over. Cover them again.
7. Let the stretched loaves rise for 50 minutes in a warm room or 30-35 minutes in a steam proofer. Preheat your oven to 410°F.
8. Bake the loaves in the oven for 25-30 minutes, until golden brown. For best results, add some steam to your oven by either A) placing a baking dish with a little water in it in the oven with the loaves or B) putting a few ice cubes in the oven with the loaves.
Using the whole bag:
If you wish to use the entire 20lb bag in one batch (producing 26-30 loaves), use all the included yeast and 13lbs 6oz of water.
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