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Submitted by CosmicChuck on March 13, 2010 - 1:44pm 100% Whole Wheat Sourdough Ciabatta 3/8/10This is a project I have been working on and haven't fully perfected yet, but I think I am getting there. I am using King Arthur Whole Wheat flour and my four year old Carl Griffith's starter that I have bult into a whole wheat starter. The dough is at 76% hydration and involves a lengthy cold delayed ferment. Still feels a bit heavy for a ciabatta, but I think I may get it in a couple more tries. And sorry for the bad pictures. I am currently shopping for a better camera.
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I've been trying to do this too
I haven't been as successful, though. Could you share your recipe?
Up the hydration?
Hi
I think you may need more water in the overall formula. I look for 85% if possible, using white flour, so 76% for the wholemeal seems tight to me
Best wishes
Andy
Check out Reinhart's Whole Grain Bread Book
He has a WW ciabatta recipe using focaccia dough. P. 260- 266. It has 80% hydration.