Ciabatta

Ingredients: 
Country French Bread base 10% 500 gr
Flour 100% 5.000 gr
Sponge/preferement 30% 1.500 gr
Water 70% 3.500 gr
Instant Yeast EL PANIFICADOR 0,3% 15 gr
*SPONGE / PREFEREMENT RECIPE    
Flour   5.000 gr
Water                                               3.500 gr
Instant Yeast EL PANIFICADOR   15 gr
Instructions: 
  1. ​Mix all ingredients (use a 4-speed blender) 2nd Speed 2 minutes and 10-12 minutes in the 3rd gear.
  2. In a spiral mixer, for 4 to 5 min mix at slow speed,
  3. After 8-10 minutes fast speed
  4. Let stand for 1 hour
  5. Despite: 425 gr
  6. Let the dough descanzar 20 to 30 minutes
  7. Mold (long form) and sprinkle lightly with flour.
  8. Let ferment in covered trays or cabinets at room temperature for 3-4 hours.
  9. Bake with steam, start by 10 minutes at 218 ° C, then 35 minutes at 199 ° C to complete (depending on size).

* To strengthen the dough, use the following recipe for sourdough
Mix all the ingredients at medium speed for 5-6 minutes. The dough temperature should be between 25 ° C to 26 ° C. Place dough in a bowl and cover for 10 hours.