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stirato bake and recipe 16\9\16

bakert85's picture
bakert85

stirato bake and recipe 16\9\16

today's bake consisted of one of my favorite breads, which i call stirato out of habit but is more like ciabatta in its current form. it started as an Italian stiratto bread from the village baker, after i took the full scale professional recipe and toned it down for the home baker, as the home recipes are aimed at more amateur bakers and are over simplified. since then i have made many changes to it, until i got a bread that i find to be more my own than the original formula.

the dough is made up of 900 grams of 00 flour (i used "caputo" red for this batch, but i also realy like "pivetti" manitoba), 100 grams of organic stone ground spelt, 125 grams of white sourdough at 100% hydration, 22 grams of fine sea salt, 4 grams of dry yeast, 4 grams of malt syrup (half a teaspoon) and about 800 grams of ice water.

i sifted the flours and mixed with the sourdough, and 650 grams of water and autolysed for 20 minuets before adding the salt, and the frothing mixture of the yeast and malt syrup which were dissolved beforehand in a little warm water and sat for 10 minuets. i mixed the dough on medium speed until it was starting to get ready, and then gradually added the rest of the ice water. when the dough was finished kneading i gave it a couple of folds and let it bulk ferment for about two hours in room temperature. then i heavily dusted a work surface with course ground durum semolina flour and divided the dough to about 9 piece and gave them a loose shaping into a rough log. while proofing i put a baking steel in the middle of the oven, and a tray with stones on the bottom and heated to 260 degrees Celsius. i baked the bread in batches of three at a time, putting the dough on the baking steel and pouring water on the stone tray, and lowering the heat to 230 degrees.

the bread has an open, soft crumb and a crackly and crispy crust. the flavor was wonderful, wheaty and nutty, and stood on its own. overall I'm very pleased with this bake.

 

Etamar

Comments

Lechem's picture
Lechem (not verified)

Looks delicious and your recipe is well written with good explanations.  Lovely bake all round. 

Enjoy!

bakert85's picture
bakert85

thank you, glad you liked it. the crumb was indeed very nice. judging by your name i assume you are also from israel, (or speak hebrew at the very least?). since the flour you find in israel is of such poor quality, if  you need information on finding good flour, feel free to ask.

etamar

Danni3ll3's picture
Danni3ll3

Looks like it would be awesome with some good olive oil and Parmesan. 

dabrownman's picture
dabrownman

hydration for it too at 90%.  The crust and crumb are just spectacular.  Would like a panini made out of this for sure.  Well done and happy baking 

bakert85's picture
bakert85

thank you!

it is my signature bread, and i have made it many times constantly tweaking and improving it. i finalized the formula just last week. a panini sound like a great idea, but usually the bread is gone so fast i cant even think of making something from it (we just dip it in good olive oil with aged balsamic and sea salt, are smear it with good french butter...)

etamar

 

dmsnyder's picture
dmsnyder

David

bakert85's picture
bakert85

thank you david! it means a lot coming from you. (i do consider you to be one the best bakers on this site).

etamar