The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye & olive oil ciabatta

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Abelbreadgallery's picture
Abelbreadgallery

Rye & olive oil ciabatta

75% bread flour, 25% whole rye, 66% water, 10% olive oil, 2% salt, 1% fresh yeast. 12h bulk fermentation in the fridge. 1h final proof.

isand66's picture
isand66

Those look great and must have tasted terrific.

Abelbreadgallery's picture
Abelbreadgallery

Yes! This is a kind of bread I usually prepare when I have a meal with friends. It's easy to do. I knead the dough the evening before, it rests all night in the fridge, and I bake it in the morning. Rye and olive oil is an amazing combination.

dabrownman's picture
dabrownman

they cannot be beat. I'm with you on serving rye rolls at dinner with friends too!  I like your overnight process too - make life easy for the baker:-)

Happy baking

Abelbreadgallery's picture
Abelbreadgallery

I call them ciabatta because of the shape and the method. It's not the typical ciabatta crumb with big holes. You know whole rye absorves lots of water. It's easy to do. I drop all the fermented dough over a floured table. I cut it in pieces with the scraper. Easy, clean, and quick. If you use a good quality spanish olive oil, the result is amazing.