Aromatic Italian ciabatta

FRENCH STYLE T55 FLOUR - 1000 gm

AROMA-TIC - 50 gm

ENZY X2D - 5 gm

WATER - 800 gm

Use a spiral mixer for mixing. Place all the ingredients in the mixing bowl. Mix on the slow speed for 4 mins and on the fast speed for 4 mins to 5 mins. Dough temperature should be between 24°C or 26°C. Bulk fermentation for 45 mins in a well oiled square plastic container. Gently fold the dough from all the sides in the same container. Second fermentation for 35 mins. Sprinkle enough flour on top of the dough and topple the dough on your work surface. Scale the dough weight to 200 gm, stretch it to shape like ciabatta. Final fermentation for 20 mins to 25 mins at 32°C and 75% relative humidity. Bake at 250°C under a falling temperature of 210°C for 20 mins to 25 mins approximately.