Raffe Hotels & Resorts · Bakery & Pastry Production
BKY-P-005
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Ingredients — Baker's %
HIGH-HYDRATION DOUGH — 74%. DO NOT ADD FLOUR.
Bread Flour100%5.000 kg
Water (warm)74%3.700 kg
Salt2%0.100 kg
Olive Oil / Ciabutter MixD5%0.250 kg
Caster Sugar2%0.100 kg
Bakels Lecitem Universal0.5%0.025 kg
Bakels Instant Dry Yeast1.5%0.075 kg
BENCH + TRAY
Semolinatray dustingas needed
Olive Oiloiled hands/containeras needed
Method
- 1High hydration — dough will be very sticky. This is correct. Oiled hands only — never flour on the dough.
- 2Combine flour, Lecitem, sugar and salt. Activate yeast in warm water (35–38°C) 5 min.
- 3Add yeast, oil and all water. Mix low 3 min, then medium-high 12–15 min. Dough clears sides but stays sticky on base — correct.
- 4Transfer to oiled container. Bulk ferment 60–90 min with 3× stretch-and-fold sets every 20 min.
- 5Tip gently onto floured bench. Preserve gas. DO NOT punch down. Portion loosely by product type.
- 6Semolina-dusted trays. Proof 20–30 min — slightly under-proofed for oven spring.
- 7Steam oven is mandatory — boiling water tray on base. Load. Remove after 10 min.
- 8Cool on wire racks — crust crisps as steam escapes. Do not bag until completely cold.
Plating & Service Notes
Panini pressed on flat grill to order. Ciabatta sliced for service. Rustic rolls in cloth-lined baskets.
Equipment
Spiral mixer · Oiled container · Semolina-dusted trays · Deck oven + water tray · Wire racks
Allergens
GLUTENDAIRY
D may contain — check Ciabutter spec sheet.
D may contain — check Ciabutter spec sheet.
Scan Recipe
Full Recipe
Allergen Note: Contains Gluten. Ciabutter Mix may contain Dairy — check Bakels spec sheet. If confirmed dairy, upgrade D to CONTAINS.
Critical Points
- ⚑Steam is non-negotiable — boiling water tray in oven base for first 10 min. No steam = wrong product.
- ⚑Do not add flour to the dough — high hydration is intentional. Oiled hands only.
- ⚑Under-proofed is better than over-proofed for ciabatta. Over-proofed dough collapses in the oven.
- ⚑Check Bakels Ciabutter spec sheet for D status before declaring allergen.