September 8, 2016 - 4:01am
Wanted: A sourdough semolina ciabatta recipe
Does anyone have an easy sourdough semolina recipe they can recommend?
Should be nice and easy, a pleasure to make, and able to do it all by hand.
Thank you.
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Wanted: A sourdough semolina ciabatta recipe
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I have been baking this for years and it has always worked spectacularly. Also easy as pie.
https://figjamandlimecordial.com/2011/03/23/ciabatta-con-semola-rimacinata-di-grano-duro/
and I love the way, at the end, the author takes into account a different hydration starter. Makes it easier to understand a cup for cup hydration starter.
You've helped me with this weekends bake.
Thank you!
here...
http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread
I've taken a look at both recipes, learned some ideas and techniques then given it a twist to make it my own. Here is what I've come up with...
Flour 100% (80% bread, 20% durum)
Water 80%
Salt 2%
EVOO 2%
Starter 30% (whole wheat @ 66% hydration)
I wanted it to be a sourdough version and include some wholegrains hence the starter. The hydration is low to encourage a nice tang.
Built the starter and fermented till mature and smelled alcoholic.
Autolysed the flour and water for one hour.
Sprinkled the salt over the dough followed by the evoo and then the starter. Squeezed and folded the dough till fully incorporated (the low hydration whole wheat starter wasn't easy but I managed it). I then incorporated some kneading for 10 minutes using Trevor J Wilson's technique for a high hydration dough. Rested for 20 minutes and kneaded for 10 more minutes. The dough is now bulk fermenting.