The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New To the Forum- looking for Tried and tested Recipes

Tarus Baldeschi's picture
Tarus Baldeschi

New To the Forum- looking for Tried and tested Recipes

Hi there Fresh Loaf viewers

I am a semi experienced artisan bread maker. I am trying to source some new tried and proven recipes to pass on knowledge to my 9 year old student. 

i am currently looking for some recipes for

lavash

Fire Grilled flat bread

Ciabatta

burger buns 

 

Maverick's picture
Maverick

Ciabatta is harder to handle, but I absolutely love this one from Ciril Hitz:

https://www.youtube.com/watch?v=LFja1ShZFsA

I have made it countless times and is a family favorite. You can find the write up for it if you search, but the video does a nice job. I have seen write ups with fresh yeast, but I use instant yeast as he does in the video. I do scale it down quite a bit though. Let me know if you need any more information on it.

Tarus Baldeschi's picture
Tarus Baldeschi

thanks for the link.... looks like a good one there are some pretty good charts online about conversions from fresh to active dry and Instant yeasts....

Maverick's picture
Maverick

Here is my  breakdown of the formula (remember to hold some water back for the double hydration method like in the video). This is for about 1700g and I usually do half of that. I use King Arthur flour normally, so it is a strong A/P flour (the straight dough weight is just for reference, use the other numbers to make the bread):

ProductCiabatta Hitz    
        
IngredientsBaker's % (Straight Dough) Straight Dough Weight Pre-Ferment (Poolish) Adjusted Dough Weight
A/P Flour100% 943-330g=613g
Water77.9% 735-330g=405g
Salt1.9% 18.0- =18.0g
Instant Yeast0.28% 2.6-0.0003g (pinch)=2.6g (3/4 tsp)
        
        
% Pre-Ferment Flour35% Pre-Ferment Hydration100%Pre-Ferment
Weight
660
        
   Batch Weight    
   1699g    

 

Tarus Baldeschi's picture
Tarus Baldeschi

Thanks....

I use Guistos Flours.... Ultimate performer, Bakers Choice, and All Family Purpose. I am also a small scale miller and mill and sift my own Red fife (Bread flour)... and Sonoran wheat (all purpose for baked goods)