Possibly for the adventurous sourdough baker.
This is a recipe at around 80% hydration adapted from various other recipes...
You will need a small amount of sourdough starter, preferably not a heavy rye one. I have used a light rye starter, but it works best if you make a white flour starter. I keep a light rye starter in the fridge and a couple of nights before I bake I take some out and feed it over two evenings with white flour at 80% hydration.
roughly mix and leave overnight
in the morning add
Mix in bowl for 5 minutes
Leave for 2 hours
Mix for a couple of minutes until smooth and supple
leave for 2 hours
Dredge surface with ciabatta flour, split dough into 3 or 4, shape each loaf by folding into thirds twice. Its very soft and wet, but this is fine.
Place in 4 oiled flat containers, I use plastic food storage boxes
Repeat twice at 1 hour intervals placing back into re-oiled boxes
Heat oven to 250C
Prepare floured oven tray. Tip out loaves onto tray and stretch to form loaves, flour the tops of the loaves.
Spray oven and top of loaves, slide tray into oven. After 5 minutes spray oven again and bake for a further 15 - 20 minutes until golden brown.
For variety you can add sun dried tomatoes chopped up small, or olives, garlic rosemary...
Added by: Michael Kemp
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