Italian Slipper Bread is great for the production of classic European Ciabatta Bread and rolls. The texture is open with large holes and a chewy crust and can be made in a variety of shapes and sizes.
- This product delivers traditional European sour flavor
- Because of the 75-85% absorption rate, ITALIAN SLIPPER BREAD makes both an economical bread and one with an extended shelf life.
- Ideal for using the old fashioned fermentation method.
Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Wheat Gluten, Salt, Soybean Oil, Calcium Propionate (Preservative), Lactic Acid and 2% or Less of Each of the Following: Fumaric Acid, Artificial Flavor, Acetic Acid, Potassium Iodate, Enzymes.
Italian Slipper Bread Base
|10 Lbs||High gluten flour||100.00|
|1 Lbs||Italian Slipper Bread
|1 Lbs||Yeast, Compressed (Variable)*||10.00|
|8 Lbs||Water (Variable)||80.00|
|20 Lbs 0 oz||Total weight||200.00|
Mix: low (1st speed) 2 minutes
High: (second speed) 9-12 minutes or until developed
Dough temp: 76-80°F
Floor Time: 1-1.25 hours