Thursday, August 4, 2011

Sourdough Whole Wheat Ciabatta

I found these deliciously looking Ciabatta at applepiepatispateI made ciabatta before and thought of the remark of Jeffrey Hamelman; this requires some special handling (like locking all the doors so the bakers can’t run for the exits)….”.
The first ones looked like thick pancakes and the last ones were good; they looked like ciabatta. I like to get more experience on working with wet dough and Kayser’s ciabatta look great, maybe these will work for me. They did! I don’t know what the secret is, but this is a great recipe. It’s an easie recipe and has a nice moist crumb. My constant challenge is getting crumb with bigger holes, but in the mean time this is great. I’ve learned already to handle the dough gentle, this is essential to get the characteristic irregular holes and open crumb of ciabatta.
This recipe is adapted from Eric Kayser
Eric Kayser’s Ciabatta au Levain Liquide makes 4 small ciabatta loaves

This is the original recipe and (this is what I used):
150 grams liquid levain (100% hydration)                 
375 grams all-purpose flour                                       
125 grams bread flour (I mixed 75 grams all purpose with 75 grams whole wheat flour)                                   
350 ml water, at room temperature                              
¼ tsp instant yeast                     
14 grams sea salt                         

This is what I did:
Mix all of the ingredients until evenly incorporated. Knead 10 to 12 minutes until the gluten reaches a medium-low level of development. Transfer to a slightly oiled bowl, cover and let ferment for 60 minutes at room temperature. Stretch and fold one time. Transfer to a slightly oiled bowl, cover and let ferment for 60 minutes at room.

Divide into 4 pieces. Place the pieces on heavily floured linen, cover and let rest for 45 minutes at room temperature. Stretch gently into a rectangular shape, cover and let rest for another 45 minutes. When the dough springs back very slowly it’s ready.
Preheat the oven to 260ºC. You need steam. When you placed the ciabatta on the baking stone, pour 236 grams (1 cup) of boiling water in a heavy steam pan filled with hot stones. Bake for 10 to 12 minutes at 260ºC or until the top is brown.
Cool on a wire rack for at least 15 minutes before you can enjoy these delicious ciabatta!

I found these at applepiepatispate 
I send these to Yeastspotting and BYOB 

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