Baking mix for the production of wheat bread with the use of a direct method (without leaven)

Ciabatta is a concentrated product for the production of all types of Italian style bread. It is particularly recommended for the production of ciabatta rolls but also for baking rustic style bread, baguettes and pizza bottoms. Ciabatta style of bread comes from the northern part of Italy and is as popular and valued element of Italian cuisine as a baguette is in France. Ciabatta is characterised by large pores in its crumb and by its crisp crust. It owes its specific flavour to yeast, rye leaven and a special fermentation method.