Spelt Ciabatta with Yeast Water and Sourdough
After making my first yeast water bread, I discarded most of the yeast water, leaving about two table spoons, added a big handful of raisins and a table spoon of honey, and then filled the jar about two thirds with water. I’m not sure if this is how it’s usually done, but it worked very well: In a couple of days, the mixture had developed a very fruity and inviting smell with lots of bubbles.
I wanted to drink the liquid but resisted and started a new bread dough instead.
Following the lead of Ian and others, this time it was time to mix in some of my sourdough starter to play with the taste a bit. I was hoping to make a boule quite similar to the one I had made the first time (and usually love to make), but because of some mistakes in calculating the proportions of water and flour (I forgot to account for the water in the starter!), ended up with Ciabatta—which was actually good, as we were just about to leave on a two day trip to Tallinn, and Ciabatta makes delicious picnic sandwiches…
Anyhow, here’s the recipe.
First build of YW starter: (evening)
- 60 g Yeast water
- 60 g White flour
Second build of YW starter: (about 8-10 hours after previous step, I forgot to time everything properly…)
- All of the starter from previous step
- 200 g Yeast water
- 200 g White flour
Final dough: (About 4 hours later, in the afternoon)
- 400 g YW starter (which at this point looked a lot like a regular poolish starter)
- 100 g Sourdough starter (100% hydration, refreshed the night before)
- 750 g Fine, rather white spelt flour
- 700 g Water
- 20 g Salt
The dough was quite wet, so I gave it an autolyse (it was only about 15 minutes, as I was itching to get my hands in the dough) and worked it for 20 minutes on the table.
After that, the dough rested for 4 stretch and folds at 30 minute intervals. Then I cut pieces of the dough and let them rest on a heavily floured couche for about an hour or so as the oven heated up. I baked the breads on a baking stone for 35 minutes.
...And here’s what came out from the oven:
I am very happy with the resulting flavor: I can’t say I taste any of the fruit anymore, but it’s a little sweet, not really sour at all. And the boys liked it (filled with some salami, cheese, boiled eggs and cucumber):
Let’s see what happens next time, as the yeast is now feasting on some fresh fruit… (And looks and smells more and more like a drink! I might have to start making cider or something, soon ;))