Herb Pide using CIABATTA CLASSICA

Ingredients
Wheat flour
9.000 kg
CIABATTA CLASSICA
1.000 kg
Mixed herbs, dried
0.160 kg
Olive oil
0.300 kg
Salt
0.100 kg
Dry yeast
0.130 kg
Water, approx.
6.000 l
Total weight
16.690 kg
Instructions

Mixing time: spiral, 2 minutes slow, 8 minutes fast

Dough temperature: 27° C

Bulk fermentation time: 5 minutes

Scale at: 170 g

Relaxation time: 15 minutes

Baking temperature: 240° C, giving steam

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Instructions for use:
  • After the bulk fermentation time, scale and mould round.
  • After the relaxation time, roll out, place on trays and prove.
  • Then wash with water and indent all over with fingers.
  • Then roll out the dough to 2.5 mm and cut in desired pieces and shape and allow to proof.
Filling:

Smoked salmon, mustard, dill, honey sauce, watercress, lemon, salad