0,100 kg | BÖCKER germe 80 |
10,000 kg | Weizenmehl 550 |
7,200 l | Wasser (ca.) |
0,300 l | Olivenöl (2 Minuten vor Knetende) |
0,200 kg | Salz |
0,200 kg | Hefe |
18,000 kg | Ciabattateig |
Teigknetung | |
Hubkneter | 2 + 5 Minuten |
Spiralkneter | 2 + 4 Minuten |
Teigausbeute | 172 (ca.) |
Teigtemperatur | 25 °C |
Teigruhe | 60 Minuten |
Stückgare | 90 Minuten (Bei ¾ Gare auf Backbleche absetzen und mit Schwaden backen.) |
Backtemperatur | 220 - 230 °C (20 - 30 °C unter Brötchentemperatur) |
Backzeit | 22 - 25 Minuten (kurz vor Ende der Backzeit den Zug öffnen) |
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CookieLawInfoConsent | 1 year | Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. |
Cookie | Dauer | Beschreibung |
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