Ciabatta recipe


Group Weight / Volume
Zeelandia Ciabatta & Panini mix 12.500 kg
Yeast (wet) or 150grams dry yeast 0.375 kg
Oil 1.000 kg
Water 8.500 kg
Olives (optional) 3.000 kg
Dried Rosemary (optional) 0.150 kg


    Prepare the starter dough previous day:

    2.000 kg Zeelandia superior Brown Bread mix

    0.010 kgFresh yeast

    1.500 kg water

    Mix above together for 2 minutes slow and 4 minutes fast speed

    Decant into oiled container – bulk ferment overnight


    Next Morning:

    Mix Ciabatta mix with the yeast and add the above starter dough – mix for 3 minutes on slow and 4 minutes fast speed. (Add Olives and Rosemary and mix for 2 minutes slow). Then add the oil last on slow speed until all the oil has been picked up by the dough.

    Prepare a container big enough for the dough to bulk ferment for plus minus 2 hours. Prepare a flour table, decant the dough on the table and cut to desired weight. Proof for 30 minutes on the table or in rye baskets. Turn out dough from rye baskets onto baking trays.

    Bake at 220°C with 10 seconds steam and closed damper. Baking time 20 minutes and open damper on the last 10 minutes of baking time.

    Garlic Ciabatta and Focaccia can be made from the same dough

Ciabatta recipe