For everybody who has been asking here is our mix process for this crazy flubby ciabatta dough. This one was made with Anitas organic mill unbleached, white and whole grain Einkorn flour. 20% of the flour was fermented in a natural levain. The formula is 100%Flour, 110% Water, 2.2% Salt, 4% Olive Oil, 0.5% instant yeast, 0.5% malted barley flour. #makeitwithanitas #ciabatta #breadrecipe #breadtok #bread #highhydrationdough #wetdough #breadmaking @Baker Mark @Baker Mark
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