Straight dough 76% hydration ciabatta
Since I had a disastrous attempt at pumpkin sourdough, which ended up in the bin, a straight dough would be perfect for saturday bake.
this recipe is borrowed from Folkish - flour waster yeast and salt Saturday white. But since it is a straight dough I added 10% of whole grain to give it some flavor ( rye 3%, wholewheat 5% and corn flour 2%) And increased the hydration to 76% to compensate the whole grain flour water absorption.
i followed his mixing and in bowl folding method for this bread, which is absolutely no mess and easy to hand such high hydration dough. For bulk fermentation and Proofing I followed my gut.
This bread is light with very good oven spring, but without the preferment it's on the bland side. I guess I'm a whole wheat person.