Quick Sour Ciabatta
Hi The Fresh Loafers,
Thought I would share my 'turbo sourdough Ciabatta recipe with you guys.
The pictures loaves were baked in a swing-tray oven on a plant line, using a hearth or baking on a stone will absolutely produce better results with a more open crumb.
Strong white bread flour 80%
Rye flour 20%
Warm water 70%
Sour dough starter 40%
Compressed bakers yeast 2%
Bread Improver 0.4%
Total time: approximately 2hr 15min
1. Mix flours, Improver and water and let autolyse for a minimum of 30minutes
2. Add the rest of the ingredients, mix then scrape out the dough into an oiled, shallow sided dish. Cover and proof for 1hour(40degrees Celsius and 80% humidity if possible, or a hot water cupboard).
3. Dust the top side with rye flour, flour work bench and tip upside down, shaking gently until it falls out. Be careful at this stage to ensure you retain as much gas as possible.
3. Cut into square loaves, fold once and tuck the sides. Continue to use flour as needed to work the extremely slack dough.
4. Bake for 27minutes @ 240degrees Celsius with steam if possible. Panned or not is your decision.
5. Cool on a rack and enjoy.
With the use of such a high percentage of sourdough starter, the actual water % is sitting at around 80%. It is very slack dough so take due diligence with handling.
I do not score the dough and let it tear in its own unique fashion.
If you are scared you have lost too much gas during handling you can proof further at the individual dough piece stage- or retard in a fridge overnight for an instant breakfast loaf.
The use of bread Improvers to some here may be foreign and some may think they are not needed but they really help to speed up the process by assisting the breaking down of starch, gluten development, gas retention and starch gelatinization.
My Improver I use contains soya flour, beta amylase, ascorbic acid and emulsifier SSL. Be sure to steer clear of any Improvers that contain reducing agents for this recipe.
Happy to answer any questions and looking forward to your opinions.