85 percent Hydration Sourdough Ciabatta

85 percent Hydration Sourdough Ciabatta

Ingredients

• 250gr Stiff levain
• 800gr Strong White Flour
• 50gr Wholemeal flour
• 720gr Water
• 20gr Salt
• 20gr Extra virgin olive oil
• Preheat oven 230°C with normal steam
  

Method

1. Stiff Levain:

• 50gr Stiff mature culture
• 100gr Strong White Flour
• 100gr Water

Add all the ingredients to the container and mix well. Leave the dough about 12 to 16 hours to ripen.

2. Final Dough and Fermentation:

Add all ingredients to the container and mix 5 minutes to incorporate all the ingredients. At this stage the dough should be quite loose and sticky. For the fermentation just leave the dough in a closed lid container for an hour and fold the dough once and leave the dough again in a closed lid container about 4 to 5 hours in 22°C for the final fermentation.

3. Shaping:

Final dough would be sticky and runny so difficult the handle it. Transfer the dough to the oven straight from the container so in this way bubbles in the dough would be maintained.

4. Baking:

With normal steam 230°C for 45 to 50 minutes.

Added by: burak1976

Related products

Bread Proving Basket - Small/Large Oval
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Bread Proving Basket - Small/Large Round
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

Related articles

Hot steaming sourdough

Sunday morning treat of freshly baked country sourdough loaf inspired by Tartine using Shipton Mill and a starter that originated in San Fransisco and got to us via Coomeshead farm bread making workshop

Banbury Boule

10% Wholemeal 90% White Sourdough Boule

Einkorn Bread Recipe

I love the taste of this ancient grain, Einkorn is so good for you too!

Chocolate Sourdough

Like chocolate cake but not

Ciabatta

This loaf is all about the air pockets that form while proofing, and it's a great fallback for when bread's needed quickly for that unscheduled BBQs or picnic