Grupo de desplazamiento 6@2x


Grupo de desplazamiento 6@2x


Tritordeum ciabatta recipe

Ciabatta is a typical Italian bread made with flour, water, yeast and olive oil, created in 1982 by a baker in Adria, province of Rovigo, Veneto, Italy, in response to the popularity of French baguettes.


Pan de miga semi-abierta

Ciabatta recipe

To bake a Tritordeum ciabatta, it is recommended to work with a pre-dough system

A basic Tritordeum ciabatta recipe is:

Dough #1:

  • Tritordeum flour: 100%
  • Tritordeum pre-dough: 50%
  • Water: 70%
  • Salt: 2%
  • Yeast (fresh): 0,4%

Dough hydration:

Tritordeum flour has a very good water uptake capacity, and therefore it is recommended to work with water ratio of 70% minimum on flour base.

The pre-dough is made with flour, water and yeast, rested from 12 to 18 hours at ambient temperature. During Summer season, rest 6 hours ambient, and in fridge overnight. The pre-dough recipe is presented here:


  • Tritordeum flour: 35%
  • Water: 15%
  • Yeast (fresh): 0,2%

The pre-dough has a crumble-like texture.


Once dough #1 is obtained with a very good gluten network, add an additional 10% water and 5% olive oil to obtain dough #2 as shown here:

👉🏻 Knead til dough is perfectly smooth and deposit in a container for resting.

Dough #2:

  • Dough #1: 100%
  • Water: 10%
  • Olive oil: 5%


Rest the dough for 1 hour bulk at ambient temperature, and then store in fridge during 12 to 18 hours.

The following day, work with the dough like a traditional ciabatta.


Enter the dough at 250ºC, and reduce to 230ºC after 10min.

Baking time is usually below 60min.

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