Scott MeGee's ciabatta, sans olive oil
On the levain feeding side of life: My 100% hydration AP levain was last fed on 08 Dec. After two feedings yesterday, 07 Jan, it was quite happy again. Posting these last two sentences to disseminate the knowledge that a well developed 100% AP levain in the back of the refrigerator can sustain a full month, at the least, without being fed, and spring back to life in a pair of feedings.
Our friend, who'd sampled a fair amount of my breads before, was joining us for lunch yesterday. But she'd never had my ciabatta.
Yes, I've posted this before, as both an AP Biga and AP levain, as well as a levain tritordeum version. This mod is minor, but brings me back to the more basic FWS combo. A place where I most prefer to reside. Mr. MeGee’s version uses olive oil, and in that regard I’d been true - until now. Here it is simply a levain FWS bread with a very minor boost of IDY, y nada más.
My feeling was that the olive oil was coating the gluten strands making then slick and therefore might be inhibiting their structural growth, and also causing a minor increase in mixing time which, with an old KA dough hook mixer, is too long to begin with.
Once more, here is the formula at 1500g. I removed the olive oil and added that amount to the bassinge and the hydration is now 79%.
|Ciabatta w/ 125% Levain @79% Hydration|
|Scott MeGee, alfanso|
|500g will yield 3" diameter loaves - small|
|Total Dough Weight (g)||1500||Prefermented||20.00%|
|Total Formula||Levain||Final Dough|
|Total Flour||100.00%||827.4||100.00%||Final Flour||661.9|
|AP Flour||100.00%||827.4||100%||165.5||AP Flour||661.9|
|Water (cold in final dough)||76.00%||628.8||125%||206.8||Water cold||337.6|
|Olive Oil||3.00%||24.8||Olive Oil||24.8|
|KA mixer: "1", “2” & "6" to incorporate, 2nd hydration @ "4"to add, “6” to mix, “8” to finish.|
|Whisk IDY and COLD levain in COLD water, then add flour. Mix on "1" until water is taken up, "2" until shaggy. Pinch and fold.|
|Cover and "autolyse" for 20-30 minutes|
|Remove dough from mixer, ~50 French Folds, 5 min rest, 50 FFs.|
|Back to mixer: bassinage of COLD water, salt and olive oil ADD VERY SLOWLY - mixer on "4", then "6" & "8" to finish.|
|Mix done with slapping sound, and dough pulling off bowl onto hook, then dropping back to bowl again.|
|bulk proof - 2 hr., 3 folds - 0, 40, 80. 40 minute final rest|
|scale at (ex.) 500g, no pre-shape, couche seam side up|
|40 min final proof|
|Roll and stretch dough as it goes to baking peel|
|Bake w/ steam @460dF, ~13 min, another ~15 min, then vent|
|o If flour scaled separately from water & levain, IDY can be incorporated into flour.|
|o Shift speed in mixer back & forth to accommodate activity needed, i.e. addition of the bassinage, but end with speed of "8".|
|o First Letter Fold is right out of the mixer and is "aggressive". Second and third are succedingly much more gentle.|
|o Dough is quite sticky, so flour the bench well.|
|o Couche takes a pretty fair amount of flour, the oven peel (with parchment paper) takes none.|
|o Shaping into a "barrel" and apply light pressure when tightening the skin of the dough - don't overdo or overthink|
|o Couche seam side up|
|o Transfer from couche to peel. Gently roll loaf over on couche, "scoop up" from ends, gently stretch to length and onto peel|
|o There is a lot of moisture in the dough so it takes a longer bake than one may think. One reason why the coloration is dark.|
~500g x 3 ciabatta loaves