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NERETTA
CODE
PN022
BAGS
15 Kg
DOSAGE
100%
SHELF LIFE
12 months max 20°C

NERETTA

Complete mix powder for the preparation of dark malted bread (excellent ciabattina); with the addition of olive oil you can prepare some special dark turtles bread.

• With a high percentage of malt that gives an unmistakable taste
• Low in salt

HOW TO USE

  • NERETTA 5,000 Kg
  • Water 3,150 Kg
  • Yeast 0,050 Kg

METHOD

Knead in a spiral mixer for 3 min in speed 1 and 8 min in speed 2 (maximum dough temperature 24°C).
Let the dough rest for 2 hours in a tub.
Turn out the dough onto the floured work surface, distributing it uniformly. Cut 10/12 cm wide strips horizontally, then cut vertically depending on the desired size of the ciabatta rolls (to seal the edges of the dough we recommend using plastic utensils).
Place the ciabatta rolls on heavily-floured cloths.
Let them rise for 50 min, covered.
Bake at 230°C with the valve closed:  30 min for 300 g ciabatta rolls – 25 min for 100 g ciabatta rolls

VARIATIONS

Ciabatta con biga, ciabatta impasto diretto, pane tartaruga, zoccoletti