Hello,
I found the following recipe on the King Arthur Flour site under the
section for professional bakers. Could anyone translate this recipe
into simply home baker terms?
Thanks,
anne
Annarosa's Ciabatta
Dough Yield: 100#
Prefermented Flour 30%
Poolish
Bread Flour (11%-12% protein) 16.85# 100%
Water 16.85# 100%
Yeast (compressed) 0.02# 0.10%
Total 33.72#
Final Dough
Bread Flour (11%-12% protein) 39.33# 100%
Water 25.28# 64.28%
Yeast (compressed) 0.54# 1.37%
Salt 1.13# 2.87%
Poolish 33.72# 85.74%
Total 100#
Overall Formula
Bread Flour 56.18# 100%
Water 42.13# 75%
Salt 1.13# 2%
Yeast (compressed) 0.56# 1%
Total 100