Hey All,
Catching up again on my blogging here and post some pics of some ciabatta and country miche from my 1/21/10 bake. I'll post recipes if requested...
Enjoy!
Tim
Ciabatta Recipe:
Ingredients:
60% AP Flour (674g)
35% Bread Flour (674g)
3% WW Flour (34g)
2% Rye Flour (22g)
75% Water (842g)
2.2% Kosher salt (24g)
10% Firm Sourdough Starter (60% Hydration) (112g)
1/2 tsp Active Dry Yeast
Makes 2100g dough.
Directions:
Night 1:
11:10pm - Mix all ingredients into shaggy dough with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.
11:40pm - Turn dough in bin, cover. (Do not use extra flour. Use lightly wet hands)
12:10am - Turn dough in bin, cover.
12:40am - Turn dough in bin, cover.
1:10am - Turn dough in bin, cover /refrigerate overnight (40F)
Morning 2:
6:45am - Remove from fridge, turn out on to floured surface, divide into 4 and stretch out to approx 15”-16”, proof on to well floured linen couche, cover with cloth towels and plastic, proof for 1 hr. Arrange baking 2 stones on separate levels (1 one space from bottom, 1 two spaces down from top, and the long side of the stone should be front to back) and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)
7:55am – Gently and quickly transfer loaves to a peel or flipping board, place directly onto stone in oven. When all the loaves are in, Add 1 cup of water to steam pan, close oven. Turn down to 450F with convection and bake for 12 minutes. Rotate, turn down to 425F with convection and bake for another 13 minutes or until internal temp reaches 210F. Cool completely for about 2-3 hours before cutting and eating...
Country Miche Recipe:
Ingredients:
70% AP Flour (504g)
25% WW Flour (180g)
5% Rye Flour (36g)
5% Wheat Germ (36g)
85% Water (612g)
2% Kosher salt (14g)
25% Firm Sourdough Starter (60% Hydration) (180g)
1/8 tsp Active Dry Yeast
Makes 1562g dough.
Directions:
Night 1:
11:15pm - Mix all ingredients into shaggy dough with no dry bits, transfer to oiled plastic bin, cover, autolylse for 30 mins.
11:45pm - Turn dough.
12:15am - Turn dough.
12:45am - Turn dough.
1:15am - Turn dough/refrigerate overnight
Morning 2:
6:40am - Remove from fridge, divide into 2, preshape, rest 20 minutes.
7:00am - Final shape, proof in linen lined baskets, place basket inside plastic bag for 2 hours.
8:40am - Arrange baking stone and steam pan in oven, preheat to 550F with convection. (I use an aluminum loaf pan filled with lava rocks for my steam pan)
9:00am - Turn boules onto peel, slash as desired, place directly onto stone in oven. Add 1 cup of water to steam pan, close oven. Turn down to 450F with convection and bake for 22 minutes. Rotate, turn down to 425F with convection and bake for another 28 minutes or until internal temp reaches 210F. Cool completely for about 3-4 hours before cutting and eating...
