The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Buckwheat ciabatta problem

sourdough_lou's picture

Buckwheat ciabatta problem

Hi everyone,

It's my first time posting in the forum and need some help and advice.

I am working on different ciabatta recipes, and got a very good result with a blend of AP and strong flour and a little experimenting.

I would like to come up with a recipe which includes buckwheat, a flour that I love.

My first attempt has been ok, the ciabattas rose well even thought they were not as holey as hoped and were very crispy when straight out of the oven. Crumb too moist for a ciabatta. Didn't take long before they became soggy/rubbery. I was suggested to try double hydration, and I wonder wether reducing the percentage of semi-wholemeal and maybe putting a little AP flour would balance the gluten content and make the bread less humid.

Here is the formula.I am open to any suggestions and criticism ;)

Buckwheat ciabatta
130 gr levain 100% hydration
70 gr buckwheat flour
200 gr spelt flour (13% protein)
80 gr semi-wholemeal flour (14% protein)
300 gr water
6 gr salt

Dissolve levain in the lukewarm water and add 200 gr of spelt and semi-whole meal flour previously sifted together.
Rest covered for 30’.
Add the rest of flours previously mixed with the salt, and rest covered for 30’.
Leaving the dough in the bowl fold the dough with the help of a flat spatula, at least 10 times.
Rest covered 30’.
Leaving the dough in the bowl fold the dough at least 10 times.
Rest covered 30’.
Leaving the dough in the bowl fold the dough at least 10 times.
Rest in the fridge, covered, for 14 hours.
Transfer the dough onto a floured surface and fold.
Cover and rest 1 hour.
Preheat oven at 275°C, with the baking tray in the oven.
When 1 hour is passed take out the tray, sprinkle with flour.
Cut the ciabattas and transfer them onto the hot baking tray, put in the oven lowering at 250°C, hot air mode on, bake 10’.
Lower on 200°C and bake 5’ more.


dabrownman's picture

looks great with the blistered crust too.  I would just check the interior temperature of the bread when it looks done and make sure it bakes to 205 F, or 96 C on the inside,  Shouldn't be gummy when it cools then but still moist.

sourdough_lou's picture

thank you so much dabrownman, I'll try doing as you say :)

to be continued...