Ciabatta: experience the real Italian specialty Ciabatta INGREDIENTS The real Italian specialty Dough ingredients Flour Easy Italy Water (+/-) Yeast % lbs 10010 101 80 8 1.250.125 Dough total 19.125 Working Method Mixing Mixing:5 minutes at low speed and 7 minutes at high speed or until the dough is fully developed. Dough temperature: 80 °F Bulk fermentation:90 minutes in a plastic box previously sprinkled with olive oil. Scale & Make up Scale:Flat out the dough in a rectangle shape. Cut the dough in 8 oz long strips and place on a board or couche dusted with flour. Final fermentation:45 minutes at ambient temperature with a rack cover Decoration before baking flip the dough pieces on the oven loader with the floured side upwards. Baking Oven temperature: Baking time: 430/440 °F in a deck oven 25 minutes (with 1.6 Liters of steam) Tips and tricks: •A dd 0. 5 to 1% of olive oil to the recipe to obtain the real Italian flavor. •A void degassing the dough when placing it on the board or couche dusted with flour to get the best result. Technical Info •D osage: 10% on flour weight • 5 0 lbs bag • I tem code: 0101906001TD11 Travel to faraway places through our range of authentic and unique “Breads of the World.” www.puratos.us/breadsoftheworld Puratos US Corporate Headquarters - 1941 Old Cuthbert Road - Cherry Hill, NJ - 08034 T: 856-428-4300 or 800-654-0036 - F: 856-428-2939 - E: infous@puratos.com NA Thanks to a close collaboration with specialist bakers in Italy, you can easily create the Ciabatta as if it was made over there. Origins This Italian specialty, which originates from the northern Italian province of Lombardy, is crusty and has a marvelously light crumb structure. It is made with olive oil, which gives it a Mediterranean flavor and a soft, delicate texture. In 1982 a small band of dedicated flour experts got together to talk about dough. One of them, Arnoldi Cavallari, a miller in his late forties became especially excited. For years, Rome could only look on in horror as large-scale baguette imports from France threatened to monopolize the lucrative Italian sandwich industry. It was time to hit back with an equally commercially viable product. That’s how Cavallari came up with the Ciabatta Polesano. It was hailed as the bread that saved Italy, and since then it has rocked the sandwich world. Consumption habits When: Ciabatta will accompany almost any meal and is perfect for lunch time sandwiches. How: This rich flavored bread can be served with all the delicious delicacies of Italy. It’s perfect with cured meat (prosciutto raw and cooked, mortadella, bresaola, salami, ...), spreadable cheeses, olive tapenades and grilled vegetables. For breakfast it is sliced in two and topped as it is or toasted with butter and jam, honey or chocolate paste. RAL ON The real Italian specialty authentic breads. TU FER TI Ciabatta Travel around the world and discover a wide variety of delicious, A ME NT All you need is the Easy ITALY mix that contains: Sapore, a range of traditional, fermented sourdoughs that will enhance the authentic taste and flavor; The latest improver technology to achieve the right crispiness of the crust and the perfect crumb structure. The Easy ITALY mix offers you: • The original recipe, the authentic taste, shape and texture of the Ciabatta, developed with specialist bakers in Italy; • To be in line with market trends: the seek for ethnic breads and the willingness to discover the world; • An easy way to increase the range of breads on display, requiring no laborious preparation; • Convenience as it’s easy to store the mix and it guarantees a constant quality of the final bread; • Versatility as different processes can be used: direct method, retarded fermentation and short freezing processes. • Creativity; with the Easy Italy, you can make many different Italian bread recipes “My secret to obtain the real Italian flavored Ciabatta is to add 0.5 to 1% of olive oil to the recipe. You will just love it”. Santiago Arencibia, Technical Advisor, Italy