Chocolate and Ceylon tea ciabatta

Choco ciabatta

1. Dissolve yeast in the water and then mix with all ingredients
2. Dry proofing at 28℃ and punch every 30 min for 3 times
3. Moulding on fabric in the square shape
4. Bench time 10 min, and divide 12 pieces
5. Final proofing 50 min, 28℃, 75%
6. Place on SILPAT
7. Bake 7 min,250/220 ℃ with steam
8. * Improver HM helps to handle this high moisture dough

Ceylon tea ciabatta

1. Dissolve yeast in the water and then mix with all ingredients
2. Dry proofing at 28℃ and punch every 30 min for 3 times.
3. Dividing on fabric ( 100 grams)
4. Final proofing 50 min, 28℃, Dry condition
5. Place on SILPAT
6. Bake 7 min,250/220 ℃ with steam
7. * Improver HM helps to handle this high moisture dough