The Fresh Loaf

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Sourdough Ciabatta (Formula created by Txfarmer)

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CeciC's picture
CeciC

Sourdough Ciabatta (Formula created by Txfarmer)

This is my first attempt at ciabatta. Handling a wet dough like this is pretty disastrous when I wrongly deviate from the instruction. As I thought if I would eventually move the dough on to parchment paper, I dumped the  dough onto parchment paper right after bulk fermentation. This turns out to be a disaster, it stuck to the paper, I couldnt shape it nor moved it. Next time Im gonna oil the paper or shape it on bench. 

Even though it is far from perfect, but it still taste really good. Very moist n light with crispy crust. I would definitely return to this next week.

Total Weight535      
Serving1      
Weight per Serving535      
        
Total Flour 280     
Total Water 240     
Total Hydration 85.71%     
Multi-grain % 8.93%     
        
        
 Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal
Levain       
White Starter (100%)200     200
Wholewheat Starter      0
Rye Starter      0
Yeast Water Levain (100%)      0
       200
Flour      0
Extra-High Protein Flour (>14%)      0
French Bread Flour    155 155
AP Flour      0
  0001550155
Wholemeal Flour      0
Wholewheat Flour    25 25
Rye Flour      0
       0
 000025025
Liquid       
Iced Cold Water    140 140
Milk      0
Dark Ale      0
Yeast Water      0
       0
       0
       0
 00001400140
Others      0
Yeast      0
Salt    6 6
Honey      0
Olive Oil    9 9
       0
 000015015
ADD-IN      0
raisins      0
       0
       0
       0
 0000000
        
        
Direction       
Mixed All ingridient except Salt       
Refridgerate the dough for 2-4 hours       
Add Salt       
S&F (4 time @ 30mins Interval)       
Cold Bulk Fermentation15 hours      
Bring it back to room temp and continue to ferment till its double in size (3 hours @ 22C)       
Stretch it out a bit n continue with second proof       
Second proof 1hour @ 23C       
Bake with steam for 10 Mins Without Steam 20 Mins