January 5, 2014 - 11:51am
Rye & olive oil ciabatta
75% bread flour, 25% whole rye, 66% water, 10% olive oil, 2% salt, 1% fresh yeast. 12h bulk fermentation in the fridge. 1h final proof.
75% bread flour, 25% whole rye, 66% water, 10% olive oil, 2% salt, 1% fresh yeast. 12h bulk fermentation in the fridge. 1h final proof.